• home
  • recipes
  • subscribe
  • about
  • contact

The Briny

food and drink

roasted stuffed peppers

September 6, 2013

roasted stuffed peppers via the briny

roasted stuffed peppers via the briny

So, I want to tell you there is no meat in here.

THERE IS NO MEAT IN HERE.

I needed to say it like that because saying “vegetarian stuffed peppers” makes my silly brain picture giant peppers chock full of meat-averse people and “stuffed vegetarian peppers” clearly are sentient peppers who have chosen a lifestyle of avoiding meat consumption. Good for them. But that’s not what I’m trying to say.

prepare to die, peppers

I’m just trying to tell you that these aren’t yo’ gramomma’s stuffed peppers. These peppers are cut in half, roasted, and then topped not with meat, but with wholesome tempeh, brown rice, and a homemade tomato sauce with plenty of fresh basil. And be assured that no vegetarians are harmed in the making of these stuffed peppers.

peppers and rice

And psst, friends, I’d like to note that this meal is one of many I did on the fly since writing my last post. I took my advice and there’s been mucho do-age ’round this here house! And I’ve also made a couple crazy things from recipes like MOUSSAKA which, by the way, was SO GOOD, but for the most part I’ve been throwing whatever tickles my fancy at hot pans and ovens with my own mind as my guide. And I’ve had some pretty tasty things to show for it (like the triumphant conquering of Bret’s hatred of okra through the copious use of Indian spices[!!]) and these beautiful roasted and stuffed peppers. Any “just do it” adventures for you this week? You know I would love to hear about them!

Feel free to consider this “recipe” more of an outline with instructions. I don’t know how many stuffed peppers you want to make–you do. I’ll just tell you how I did mine. This amount of stuffed pepperness fed two big people.

roasted stuffed peppers via the briny

Roasted Stuffed Peppers

inspired by this recipe

ingredients
2 bell peppers, any color
1 scant cup cooked brown rice
4 ounches tempeh, crumbled
olive oil
1/2 onion, diced
2 cloves garlic, minced
1 14-ounce can of diced or crushed tomatoes
fresh or dried herbs (for use in the sauce and on top as garnish)
salt and pepper
melty cheese for the toppins (or a vegan substitute, if you’re into that)

instructions
Preheat oven to 400.

Get started makin’ you some tomato sauce. Warm some olive oil in a saucepan over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes and any seasonings you wish. I used plenty of fresh basil and a bit of dried parsley and oregano. Let sauce simmer while you prepare the bell peppers.

Cut the bell peppers in half, tall-ways. Scoop out the seeds and spongey membrane. Reserve for whenever you think pepperseed and membrane pie sounds like a good idea. (Just kidding.) Coat the pepper halves in a tiny bit of olive oil, then place face down on a baking sheet and roast until just tender, maybe about 20 minutes depending on the size and thickness of your peppers. Remove from oven and let cool (enough to handle). Keep oven on.

Brown the tempeh in a skillet with a little olive oil. Season with salt and pepper. Once the tomato sauce is as you like it, combine the cooked brown rice, crumbled tempeh, and a few generous spoonfuls of the tomato sauce in a large bowl. Mixture should be moist, but not soggy. Taste for seasoning.

Spoon heaping piles of the rice mixture onto the roasted pepper halves, pressing gently to secure the filling. Top each stuffed pepper with another spoonful of tomato sauce and a bit of grated cheese, and set the peppers back onto the baking sheet. Return to oven and bake or broil for a few minutes, until cheese is bubbly and rice mixture is hot throughout. Sprinkle a bit of fresh basil on top before serving. 

Share

Share
Tweet
Email
Pin
Comment

You might also like...

Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jan says

    September 6, 2013 at 20: 16

    Those look fabulous dahling! If I came up there, would you want to open a cafe together? I am serious! I’ve been doing so much RAW! It would be flippin fantastic! I’m gonna send you some pics & recipes to try. I miss you Jamie! xoxo

    Reply

briny grams

  • if sansa stark was a raw food hippie (or even if she wasn't) i think she'd be very into these lemon cake bites ❄️💛🌿🍋🐺 #thenorthremembers #foodofthrones2017
  • hi mom 🙋🏻‍♀️🍅🌿👩🏻‍🌾
  • a tiny yard for a tiny garden 💚💦
  • i got bit 🌱🐞💥💚
#gardenplanning #containergardening #zone8 #growyourown #garden #smallspaceliving #smallspacegardening
  • not really the way i envisioned it going down
  • week two of batch meal prep. i never thought it was something i'd be into, but now that my weekdays are a little busier, i am really feelin' it. it makes me look forward to eating wholesome meals throughout the week, rather than dreading having to juggle cooking/working/life etc. so far, i have been following a lil bit of a formula: cook one giant of something (SOUP) to last the workweeks' worth of dinners, and cook up a bunch of separate components that form cohesive, wholesome lunches. this week, lunches consisted of shalloty millet, fresh salad with crack sauce krishna lunch-style almond nooch dressing, herby yogurt chickpeas, and a really impressive carrot+pepita+sunflower seed loaf from @trinityskitchen that is going in my keeper recipe box for life. 🥕☀️🥗 ‡ @onepartplant #feedfeed @thefeedfeed #food52 #f52grams #bonappetit #saveurmag #foodandwine #thekitchn #buzzfeedfood #cooking #vscofood #foodstagram #feastagram #kitchenbowl #todayfood #eattheworld #beautifulcuisines #inmykitchen #myopenkitchen #feelfreefeed #theartofslowliving #liveyourroots #seekthesimplicity #celebratehealthier #lifeandthyme #iamwellandgood #plantbased #onthetable #mycommontable #mealprep #trinitysconsciouskitchen
  • witchy lavender-colored soup (red cabbage, rutabaga, carrot, celery, onion, fresh thyme, etc. -- a clean-the-fridge and feed-the-people endeavor). how are y'all doing? there's something strange and stunning in these days, are you feeling it, too? | | |  @onepartplant #feedfeed @thefeedfeed #food52 #f52grams #bonappetit #saveurmag #foodandwine #thekitchn #buzzfeedfood #cooking #vscofood #foodstagram #feastagram #kitchenbowl #todayfood #eattheworld #beautifulcuisines #inmykitchen #myopenkitchen #feelfreefeed #theartofslowliving #liveyourroots #seekthesimplicity #celebratehealthier #lifeandthyme #iamwellandgood #plantbased #onthetable #mycommontable #souplife
  • i am here.
‡ #onepartplant @onepartplant #feedfeed @thefeedfeed #food52 #f52grams #bonappetit #saveurmag #foodandwine #thekitchn #buzzfeedfood #cooking #vscofood #foodstagram #feastagram #kitchenbowl #todayfood #eattheworld #beautifulcuisines #inmykitchen #myopenkitchen #feelfreefeed #theartofslowliving #liveyourroots #seekthesimplicity #lifeandthyme #iamwellandgood #plantbased #onthetable #mycommontable
  • decisions // organic, meandering, rooted, forward-moving ‡ #vsco #vscofilm @visualsoflife #visualsoflife #artofvisuals @artofvisuals #thevisualscollective #agameoftones #chasinglight #watchthisinstagood @instagood #liveauthentic #livefolk #theartofslowliving #momentslikethese #liveyourroots #seekthesimplicity #moodygram #feelfreefeed #stayandwander #mytinyatlas #morningslikethese #exploretocreate #thisisfall #trees

join the mailing list

a monthly-ish 'hello' with a compilation of the latest posts from the blog. no spam, ever.

follow via

bloglovin' // feedly // rss

about

hey. welcome. here on the briny you’ll find simple, plant-based recipes with strands of story and reflection weaved throughout.

i’m a salty sasquatch elf who thrives on whole foods, kindness, and bright ideas. read more about the blog and me here.

connect

  • Bloglovin
  • Google+
  • Instagram
  • Pinterest
  • Twitter

search

Latest from the blog

  • salted grapefruit double chocolate buckwheat cookies
  • maple baked beans
  • congee (savory rice porridge)
  • brocco-cauli kookoo
  • easy peasy peas on toast

Copyright 2019 The Briny