Vegan Wednesday: Tempeh & Kamut Stuffed Peppers

Hey there everyone!  It's not quite Wednesday here yet, but every day is a good day to be cruelty-free for #veganwednesday. :)  My pal @heart-to-heart is not only keeping the love going with this challenge, but she also has a mega-challenge in the works for any of you folks who have been curious about trying out a vegan lifestyle but needed a little extra push.  As if your health, animals, and the environment aren't motivating enough, she's giving out some killer prizes for making it through 22 days.  That's not even a whole month!

I am happy to support anyone who is taking the plunge to do the big challenge, or just wants to add more plant-based goodness to their daily life.  For #veganwednesday this time around I'm sharing some really delicious stuffed peppers that I made last week.  My mom always used to make stuffed peppers for my dad, but usually with ground beef, white rice and most likely some form of cheese.  Mine are veganized, but definitely not lacking in flavor in any way from the original!  Most recipes end up being quite simple to adjust to omit the animal products.

You can use any grain you like, or omit and add more veggies.  I had a some Kamut left to use up which is why I chose that grain this time around.  I love the nutty texture and it is very high in fiber and protein.  It also has a good amount of essential minerals like zinc, selenium, manganese and magnesium.  I generally try to rotate out my grains and keep my consumption to in-tact forms to maintain all of the benefits.  These would be great with farro or millet if you need a gluten-free option!

With all of the running I have been doing lately, my appetite has been pretty voracious. Adding crumbled up tempeh packs a good protein-punch for recovery and adds to the hearty texture.  I was happy to find pretty large peppers to be able to stuff to the brim with all of the yummy veggies, grains and tempeh.  Silly me forgot to take a picture of the final product (must have been too hungry), but I did remember I had extra stuffing that made for an excellent taco filling in organic corn tortillas!

Tempeh & Kamut Stuffed Peppers

Makes enough to stuff 6-8 large peppers

• 1 cup Kamut or other grain
• 6-8 colorful bell peppers, cored but left whole
• 1 onion, peeled & chopped
• 6-8 cloves garlic, minced
• 2 zucchini squash, chopped
• 2 packages organic tempeh, crumbled or chopped
• 1 (14-ounce) jar organic plain tomato sauce
• 1/4 cup chopped kalamata olives
• 3 tablespoons nutritional yeast
• 1 tablespoon Italian seasoning blend
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes (optional)

Cook your grains according to package directions.  Make sure not to overcook as they will get cooked further in the peppers.  Set aside for later.

If you like softer peppers, boil them in water for about 10 minutes to slightly soften before baking.  You may need to do this in batches if you do not have a really large pot.  Make sure to flip at 5 minutes to allow all sides to get cooked.  Drain off the water and set upright in the baking dish while you prepare the filling.

Place the onions and garlic in a large pan over medium heat.  Cook 5-7 minutes or until starting to soften, using a tablespoon of water as needed to prevent sticking.  Add in your zucchini and cook for another 5 minutes, stirring occasionally.  Add in the remainder of the ingredients (tempeh through the spices) and the cooked grains, turn the heat down to low and cook for 10 minutes.  Remove heat and let cool slightly before stuffing your peppers.

Preheat the oven to 375 degrees Fahrenheit.  Fill your peppers with the stuffing, cover and bake for 45 minutes to an hour.  Let cool slightly before serving.  Enjoy!

Make sure to check out the latest #makeithealthy magazine from @woman-onthe-wing https://steemit.com/makeithealthy/@woman-onthe-wing/the-make-it-healthy-project-magazine-issue-4