Ingredients:
4 ounces tempeh, cubed
1 clove garlic, minced
2 cans (14 1/2-oz. size) diced tomatoes, no-salt added
2 teaspoons soy sauce
1/4 cup chopped onions
1 1/2 cup cooked rice
1 cup shredded fat-free cheddar cheese
Tabasco sauce, optional
4 green, red, or yellow, bell peppers, tops removed and seeded
1/4 cup shredded fat-free cheddar cheese

Directions:

Steam tempeh 10 minutes in saucepan. Mash in bowl with garlic, half the tomatoes, and soy sauce.

Stir in onions, rice, 1 cup cheese, and Tabasco sauce. Stuff into peppers. Place peppers in slow cooker. Pour remaining half of tomatoes over peppers.

Cover. Cook on Low 6-8 hours, or High 3-4 hours. Top with 1/4 cup cheese in last 30 minutes.

NOTE: Ideal slow cooker size: 6-quart oval, so the peppers can each sit on the bottom of slow cooker.

Basic Nutritional Values: Calories 266 (Calories from Fat 26), Total Fat 3 gm (Saturated Fat 0.1 gm, Polyunsat Fat 1.5 gm, Monounsat Fat 0.6 gm, Cholesterol 4 mg), Sodium 510 mg,Total Carbohydrate 42 gm, Dietary Fiber 6 gm, Sugars 17 gm, Protein 21 gm

This recipe for Tempeh-Stuffed Peppers serves/makes 4

Recipe ID: 45568

I like to grate my tempeh in a cheese grater, then heat up some sesame oil and sautee the tempeh kind of like ground meat, throwing in cooked rice and some veggies,and a splash of Bragg's liquid amino acids for a salty flavor. Meanwhile, I lay a bed of fresh spinach on a plate, top it with the hot tempeh/veg/rice mixture, and topt that with lots of alfalfa sprouts. I love this dish! I made it up. It is very heatlthy. I hope you like it!