Stuffed Peppers

Elysabeth Alfano's Stuffed Peppers from Ep 5 of New Day New Chef

Yields4 Servings

INGREDIENTS
 4 red, yellow, or orange bell peppers
 1/2 medium white or yellow onion
 3 cloves garlic
 3-4 oz Crimini or Baby Bella mushrooms
 1/4 green pepper
 Salt/ Pepper
 1/4 - 1/2 tsp cumin
 1/4 - 1/2 tsp cayenne pepper
 1/4 - 1/2 tsp Spanish paprika
 1/4 - 1/2 tsp basil
 1/4 - 1/2 tsp Italian seasoning (optional)
 3-4 Tbsp soy sauce
 2 dashes fennel seeds
 4-5 leaves of mint (optional)
 1 can diced tomatoes
 1 packet Lightlife tempeh
 1 Tbsp canola oil or extra virgin olive oil or 2 Tbsp mushroom broth for sautéing

DIRECTIONS
1

Chop onion, peel and chop garlic, and place
in hot pan with oil or broth

2

Add in chopped green peppers and chopped
mushrooms. Keep sautéing until half cooked

3

Stir in 1 can of diced tomatoes, salt and pepper

4

In a separate LARGE hot pan with oil or
mushroom broth, crumble the tempeh and season
with soy, cumin, cayenne pepper (use less if you don’t like),
Spanish paprika, oregano, basil, Italian seasoning.
Stir together really well to make sure that tempeh
is fully coated.

5

Spoon veggie-tomato mixture into pan
with tempeh. Mix thoroughly and add
fennel and chopped mint.

6

Core the peppers, but keep the top.
Spoon in mixture to 4 peppers. Put the top
back on.

7

In a pre-heated oven at 350, bake for 25-30
minutes. Let sit for 5 minutes. Serve!

Did You Know?
8

Red peppers contain more than 200 percent of your daily vitamin C intake!?! So eating this superfood will boost your immune sytem and help you fight (or prevent) those annoying colds!

Ingredients

INGREDIENTS
 4 red, yellow, or orange bell peppers
 1/2 medium white or yellow onion
 3 cloves garlic
 3-4 oz Crimini or Baby Bella mushrooms
 1/4 green pepper
 Salt/ Pepper
 1/4 - 1/2 tsp cumin
 1/4 - 1/2 tsp cayenne pepper
 1/4 - 1/2 tsp Spanish paprika
 1/4 - 1/2 tsp basil
 1/4 - 1/2 tsp Italian seasoning (optional)
 3-4 Tbsp soy sauce
 2 dashes fennel seeds
 4-5 leaves of mint (optional)
 1 can diced tomatoes
 1 packet Lightlife tempeh
 1 Tbsp canola oil or extra virgin olive oil or 2 Tbsp mushroom broth for sautéing

Directions

DIRECTIONS
1

Chop onion, peel and chop garlic, and place
in hot pan with oil or broth

2

Add in chopped green peppers and chopped
mushrooms. Keep sautéing until half cooked

3

Stir in 1 can of diced tomatoes, salt and pepper

4

In a separate LARGE hot pan with oil or
mushroom broth, crumble the tempeh and season
with soy, cumin, cayenne pepper (use less if you don’t like),
Spanish paprika, oregano, basil, Italian seasoning.
Stir together really well to make sure that tempeh
is fully coated.

5

Spoon veggie-tomato mixture into pan
with tempeh. Mix thoroughly and add
fennel and chopped mint.

6

Core the peppers, but keep the top.
Spoon in mixture to 4 peppers. Put the top
back on.

7

In a pre-heated oven at 350, bake for 25-30
minutes. Let sit for 5 minutes. Serve!

Did You Know?
8

Red peppers contain more than 200 percent of your daily vitamin C intake!?! So eating this superfood will boost your immune sytem and help you fight (or prevent) those annoying colds!

Stuffed Peppers