Stuffed Red Italian Peppers Tuscan Style


Here at the REAL home office in Forest Hills, NY we’ve been celebrating the arrival of our new farmers market which has been busting at the seams with gorgeous, locally grown produce like Italian peppers in all different colors. Lately they’ve been the most beautiful shade of red which are perfect for roasting. Here’s a REAL simple recipe for one of my favorite Autumn dishes! I hope you enjoy it!

8 Italian red peppers
2 cups chopped marinated tempeh (one 8oz slab marinated and chopped)
1 1/2 cups cooked brown rice
1 cup cooked chopped spinach (squeeze out all of the water)
1/4 cup nutritional yeast
1 Tablespoon REAL Tuscan Herbs
salt and pepper to taste
1 Tablespoon olive oil, optional

Clean and seed the peppers by cutting the tops off (about an inch below the top, leaving the stem to be used later as a lid). Wash thoroughly and remove all of the seeds. Dry the peppers with a clean tea towel. Set aside. NOTE: keep each pepper top together with its bottom for a good fit.

For the stuffing, mix the tempeh, rice, spinach, yeast and spices together.

Stuff the peppers and lids and assemble them in a large baking dish. Brush them with olive oil, if using. Cover first with parchment paper and then foil. Bake in a 350oF oven for 30 minutes. Remove the foil and bake an additional ten minutes. The peppers will be al dente. Remove from oven and serve with our REAL marinara sauce.

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