2 medium red bell peppers
2 tablespoons olive oil, divided
1/2 small yellow onion, chopped
1 cup chopped mushrooms
1 8-ounce package tempeh, crumbled
2 cloves garlic, minced
1 tablespoon low-sodium tamari
1/4 cup grated Asiago cheese (optional)
1. Preheat oven to 375˚. Bring a medium pot of water to boil.
2. Core peppers; drop in boiling water and cook for 5 minutes. Run under cold water to stop cooking. Pat dry and set aside.
3. In a medium skillet, heat 1 tablespoon olive oil and sauté onion and mushrooms for 3 minutes, until onions are translucent. Add tempeh, garlic, and tamari; cook for 5 minutes more. Stuff peppers with tempeh mixture and arrange in a lightly oiled baking dish. Drizzle with remaining olive oil and bake for 25 minutes. Top with cheese, if desired, and cook for 5 minutes more. Serve hot.
PER SERVING (4): 198 cal, 56% fat cal, 13g fat, 2g sat fat, 0mg chol, 12g protein, 11g carb, 2g fiber, 159mg sodium