Vegan Stuffed Grilled Red Bell Peppers - tomatoes

Method

• Who's says a vegan can't BBQ?
• This is an awesome dish for any BBQ!
• Start with four large Red bell peppers.
• Cut tops off evenly and remove stems.
• Clean seeds and membrane from each pepper, rinse and set aside.
• Chop the removed, stemless tops of the peppers, set aside in one medium bowl.
• Chop onion, add to chopped peppers in the bowl.
• In a separate larger bowl open and place the 5 Grain Tempeh.
• Use a spoon or your hand to break apart and separate.
• Add all other recipe ingredients except olive oil to this larger bowl mixture, including seasoning.
• In a medium saute pan pour olive oil.
• Heat on low heat and add pepper & onion mixture.
• Saute until just tender.
• Add pepper and onion to the main tempeh stuffing mixture.
• Stir all ingredients together.
• Place the four peppers onto a grill safe roasting pan or even a medium aluminum disposable roasting pan.
• Lightly salt insides of peppers.
• Stuff each pepper full with the stuffing mixture.
• Seal pan loosely with aluminum foil.
• Place pan carefully on the hot grill (not flaming) around 300F covered and closed for 20 min.
• Remove foil, and continue on grill for 5-10 minutes.
• (Once peppers appear tender and juicy the dish is complete).
• Best served in a shallow bowl.