Elysabeth Alfano's Stuffed Peppers from Ep 5 of New Day New Chef
Chop onion, peel and chop garlic, and place
in hot pan with oil or broth
Add in chopped green peppers and chopped
mushrooms. Keep sautéing until half cooked
Stir in 1 can of diced tomatoes, salt and pepper
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.
Spoon veggie-tomato mixture into pan
with tempeh. Mix thoroughly and add
fennel and chopped mint.
Core the peppers, but keep the top.
Spoon in mixture to 4 peppers. Put the top
back on.
In a pre-heated oven at 350, bake for 25-30
minutes. Let sit for 5 minutes. Serve!
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
Directions
Chop onion, peel and chop garlic, and place
in hot pan with oil or broth
Add in chopped green peppers and chopped
mushrooms. Keep sautéing until half cooked
Stir in 1 can of diced tomatoes, salt and pepper
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.
Spoon veggie-tomato mixture into pan
with tempeh. Mix thoroughly and add
fennel and chopped mint.
Core the peppers, but keep the top.
Spoon in mixture to 4 peppers. Put the top
back on.
In a pre-heated oven at 350, bake for 25-30
minutes. Let sit for 5 minutes. Serve!
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!