No-Bake Plant-Based Stuffed Peppers

• 3/4 Cup Dry White Rice **see notes for instructions using cauliflower rice
• 1 8 Ounce Package Tempeh, crumbled
• 8 Ounces Cremini Mushrooms, diced
• 1 Small Yellow Onion, diced
• 1 Medium Roma Tomato, small diced
• 2 Teaspoons Salt
• 1 1/2 Teaspoons Dried Oregano
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Dried Rosemary

• 3 Large Bell Peppers

1. Cook the rice according to the package directions.
2. Add the tempeh, mushrooms, onion, tomato, and spices to a large skillet. Cover and cook over medium heat for 10 minutes, or until the onion is soft and all the ingredients are thoroughly warmed.
3. Turn off the heat. Add the cooked rice to the pan and toss to combine.
4. Slice each pepper in half lengthwise and scoop out the seeds and membrane.**
5. Stuff each pepper half with a generous portion of the rice mixture. Serve and enjoy!

**If desired, bring a large pot of water to a boil. Add the halved peppers and boil for 2-3 minutes until soft.