Stuffed Bell Peppers!!

STUFFED BELL PEPPERS!!

Ingredients:

• 2 Large red bell peppers
• Sea salt and pepper (to taste) 
• 1 tsp. olive oil
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 cup water
• 8 oz. organic tempeh, crumbled
• 7.5 oz. (1/2) can) fire roasted diced tomatoes 
• 2 Tbsp. raw pine nuts
• 1 cup cooked brown rice
• 1 Tbsp. freshly chopped parsley
• 1 Tbsp. freshly chopped basil
• 1 Tbsp. raisins

Directions:

1. Preheat oven to 350 F
2. Halve peppers lengthwise, leaving stems intact. spoon out seeds and place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake for about 15 minutes, or until they're soft, but still retain their shape.
3. Make rice. Set aside
4. Put 1 cup of water on to boil in kettle or small pan
5. While peppers are baking and water is boiling, heat olive oil in a large skillet over medium heat and saute onion and garlic until soft.
6. Add tempeh, tomatoes and pine nuts to skillet and saute about 5 to 7 minutes.
7. Stir in rice, parsley, basil, and raisins. Remove from heat and season with a bit more salt and pepper.
8. Spoon mixture into peppers in the baking pan. Pour just enough boiling water around peppers to touch the base of each so they won't burn in the oven.
9. Bake for 15 minutes and serve.

Nutrients:

• Calories: 247
• Fat: 7 g
• Saturated fat: 1 g
• Carbohydrates: 35 g
• Protein: 12 g
• Fiber: 8 g
• Sodium: 130 mg
• Cholesterol: 0 mg