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Vegan Stuffed Grilled Red Bell Peppers Recipe

Vegan Stuffed Grilled Red Bell Peppers Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Vegan Stuffed Grilled Red Bell Peppers in your home. Then, follow these steps below to serve Vegan Stuffed Grilled Red Bell Peppers for your family or friends.

Ingredients: Vegan Stuffed Grilled Red Bell Peppers

  • 8 oz Tempeh five grain package
  • 1 can Organic diced tomatoes
  • 4 large Red bell peppers
  • 1 1/2 medium Sweet onion (chopped)
  • 1 tbsp Chopped roasted garlic
  • 2 tsp Italian seasoning
  • 1 tbsp Olive oil
  • 8 Chopped marinated pitted Calamata olives
  • 1 Salt and pepper

How to Make Vegan Stuffed Grilled Red Bell Peppers

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vegan Stuffed Grilled Red Bell Peppers in your home by yourself.

    Step 1
  • Who's says a vegan can't BBQ? This is an awesome dish for any BBQ! Start with four large Red bell peppers. Cut tops off evenly and remove stems. Clean seeds and membrane from each pepper, rinse and set aside. Chop the removed, stemless tops of the peppers, set aside in one medium bowl.
  • Step 2
  • Chop onion, add to chopped peppers in the bowl.
  • Step 3
  • In a separate larger bowl open and place the 5 Grain Tempeh. Use a spoon or your hand to break apart and separate.
  • Step 4
  • Add all other recipe ingredients except olive oil to this larger bowl mixture, including seasoning.
  • Step 5
  • In a medium sauté pan pour olive oil. Heat on low heat and add pepper & onion mixture. Sauté until just tender. Add pepper and onion to the main tempeh stuffing mixture. Stir all ingredients together.
  • Step 6
  • Place the four peppers onto a grill safe roasting pan or even a medium aluminum disposable roasting pan. Lightly salt insides of peppers.
  • Step 7
  • Stuff each pepper full with the stuffing mixture. Seal pan loosely with aluminum foil. Place pan carefully on the hot grill (not flaming) around 300°F covered and closed for 20 min. Remove foil, and continue on grill for 5-10 minutes. (Once peppers appear tender and juicy the dish is complete). Best served in a shallow bowl.
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