A friend challenged me this week to come up with lower-carb vegetarian dinner recipes. I’m not well-versed in the low/no-carb way of cooking, but did take on the challenge to at least reduce the amount of carbs in a recipe I’ve made many times. Reduced-carb, is that a new thing?
Usually when I make stuffed peppers, I use rice or quinoa. This time I used neither of those and have to say, I like these better than any prior version. I hope you like them, too!
Slow Cooked Tempeh Stuffed Peppers
6 large bell peppers for stuffing (I used red and yellow)
1 green bell pepper
1 red bell pepper
1 green zucchini
1 yellow squash
1 medium yellow onion
1 cup roasted spaghetti squash (I roast several at a time and keep containers frozen)
1-8 oz. package tempeh, cubed
1-14.5 oz can Organic Diced Fire Roasted Tomatoes (I buy these at Trader Joes, Muir Glen may work)
1 T. minced garlic
1 t. smoked paprika
1/2 t. basil
Finely chop green and red bell pepper, zucchini, yellow squash, carrots and onion. I use this to chop my vegetables and for this recipe, I use the smaller cutting blade. Saute in a large pan over medium heat, use a bit of your favorite oil if you like.
Once onions have softened, stir in the roasted spaghetti squash, tempeh, fire roasted tomatoes, garlic, paprika and basil. Cook just long enough for the last additions to incorporate.
Cut the tops off of the 6 large bell peppers. Clean out the seeds. Have your slow cooker out and ready to go at this point. Scoop the vegetable and tempeh filling into the peppers and gently nest into your slow cooker. You can put the tops of the peppers back on if you like, it doesn’t matter for cooking but it does look nice for serving.
Pour 1/3 cup of water into the bottom of the slow cooker. Cover, turn on low and cook for 6-8 hours.
A nice side benefit of this dish is that you will end up with about 2 cups of vegetable broth. As the stuffed peppers cook, the liquid from the vegetables will magically appear in your slow cooker. Save this and use it for another dish!