- 4 Lakeside Bell Peppers
- 1 Cup Lakeside Cherry Tomatoes
- 2 Cups Tempeh
- 1 Cup Cooked Brown Rice
- 1 Clove Garlic, Minced
- 1 Tbsp Ground Cumin
- 2 Tbsp Fajita Seasoning
- 2 Tbsp Nutritional Yeast.
- 1 Tbsp Olive Oil
- 1 Tbsp Cilantro
- 1 Lime
- Salt and Pepper
Put pan on medium heat and add olive and garlic. Heat until garlic is lightly browned.
Crumble and add tempeh. Cook, stirring often until darkened.
Chop cherry tomatoes and add to the pan,
Add cumin, yeast, and fajita seasoning to the pan and mix.
Cook another 2-3 minutes. Season with salt and pepper, then remove from heat.
Cut the tops off of the bell peppers and remove seeds. Fill peppers with the tempeh mix.
Garnish with cilantro and lime juice.