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.
Sounds wonderful. If I could make a suggestion, it would be so helpful if you could include information on how many carbs and how much protein this meal has. In fact, a lot of your recipes seem so great but w/o the nutritional information, I won’t be able to try them.
Hi Natalie,
Thanks for your post.
At Responsible Eating And Living we don’t count calories or quantities of nutrients. Most studies will tell you diets don’t work if you have to count portion sizes or eat by the numbers, be it the amount of calories, protein, carbohydrates or fat. We believe making healthy eating easy and delicious by promoting a diet based on dark leafy greens, vegetables, fruits, beans and a small amount of whole grains, raw nuts & seeds, herbs, spices and little or no salt, oil or sugar; plant foods that are whole or minimally processed and organic. We never count calories or calculate how much protein or carbohydrates we are eating. There are so many nutrients out there, it would really be an unpleasant chore to keep track every day. Are you getting enough flavenoids, glutamine and omega-3 fatty acids? How about folate? The list is endless. And there are so many nutrients we haven’t even discovered yet so how could we know we were getting the right amounts? By eating a variety of colorful, whole or minimally processed plant-foods we get the nutrition we need.
If you have individual specific needs and must keep track I recommend going to Fitday.com. You can put in the foods you will be eating each day and it will keep track of the calories and nutrients for you.
Providing nutritional information is time consuming and complicated. Even if we wanted to, we do not have the resources at this time to do that. We are currently in a fundraising drive to raise the funds to keep doing what we do and more.
If you are looking for recipes with the basic macro nutrient amounts (protein, carbohydrates, fat) and calories I recommend these cookbooks:
The Optimal Diet by Darlene Blaney and Hans Diehl used in the Coronary Health Improvement Project (CHIP) I spoke with Hans Diehl on my IT’S ALL ABOUT FOOD show which you can listen to here:
https://responsibleeatingandliving.com/?page_id=3024
Bravo! Health Promoting Meals by Ramses Bravo used at the TrueNorth Health Center. I spoke to the TrueNorth Health center founder Alan Goldhamer on my IT’S ALL ABOUT FOOD show which you can listen to here:
https://responsibleeatingandliving.com/?page_id=5358
Caryn