Agave Mustard Tempeh & Cauli Rice Stuffed Peppers

We both looove stuffed bell peppers. However, we found we often stuff them with dirty rice mixtures containing beans, corn, etc.—somewhat of a Latin food flare. We wanted to switch it up this time. Not only did we want to change up the flavors, but we tried downsizing the processed foods as well. The cauliflower rice replaces standard rice; providing fewer carbs and far more vitamins & minerals, not to mention lacking those extra added preservatives. We weren’t disappointed with this one and we doubt you will be either.

6 bell peppers (colors of your choice)
Coconut oil, or your favorite cooking oil
1-8 oz package plain tempeh
¾ cup vegan mayo
½ cup Dijon mustard
½ cup agave nectar
1 ½ tbsp ketchup
¾ medium yellow onion, diced
1 medium zucchini, ½-inch cubes
5-6 radishes, ½-inch cubes
1 cup butternut squash, cubed
1 head cauliflower
½ tsp turmeric
½ tsp paprika
Garlic powder
2 tbsp nooch
S & P, to taste

Preheat the oven to 350°. Heat a large pot over medium heat with about 1 tbsp oil and bring water to a boil in a separate medium pot.

Cut tempeh into small rectangular pieces, or desired shape. In a bowl, whisk together mayo, Dijon, agave, ketchup, ¼ tsp garlic powder, and salt & pepper, to taste. Place


tempeh into mixture and let marinate for at least 20 minutes.

Once water is boiling, add butternut squash. Boil for 5-7 minutes, drain, and set aside.

In the large pot, add onion and zucchini. Cook for 5 minutes, stirring occasionally, then add radishes, turmeric, paprika, ½ tsp garlic powder, and s & p. Stir and sauté all together for 12 minutes longer.

Tempeh & Cauli Rice Stuffed Peppers cut veggies

Once veggies are finished, set aside. Heat another tablespoon of oil in the pot and add tempeh, reserving leftover marinade. Pan sear each side for 3-4 minutes.

While the tempeh is cooking, grate cauliflower in a food processor or high-speed blender. Cut tops off bell peppers and remove seeds.

After the tempeh cooks, add veggies back to the pot, as well as the cauliflower rice, 1-2 tablespoons of reserved marinade, ¼ garlic powder, nooch, and s & p. Mix until well-combined.

Scoop mixture into prepared bell peppers. Place stuffed peppers in a baking dish with a little water in the bottom. Drizzle oil atop, cover with foil, and bake in oven for 30 minutes. Remove foil, sprinkle tops with nooch, and bake for 15 minutes longer.

Serve warm and enjoy!

Tempeh & Cauli Rice Stuffed Peppers

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