This recipe is worth the time that it takes because it tastes amazing, has an excellent presentation and lasts for leftovers too! Kamut, an “ancient grain” quoted to have originated from Egypt, has particularly bite to it. It looks like rice but does not taste soft like rice. Another key ingredient to this recipe is tempeh. If you are not familiar with it, this is a great opportunity to get to cook with it. All it is, is fermented soy beans. Sort of like a variation of tofu. If your not feeling it, you can sub out with pulled pork or chicken. I just love how all the stuffing vegetables are green and stand out against the brightly colored pepper. Between the bite of kamut and the nuttiness of the tempeh, this flavor combination is an international explosion!
Yields: 8 stuffed peppers
- 2 orange peppers, cut in half
- 2 red peppers, cut in half
- 2 cup kamut, cooked
- 1/2 cup edamame, shelled
- 1 head baby broccoli florets, steamed
- 4-5 green onions, chopped
- 1/2 package of tempeh, steamed and chopped
- 1 lime, juiced
- 4 T olive oil
- salt & pepper
The best way to start making this recipe, is to cook the kamut the day ahead. Keep in mind, it does take about 60-70 minutes to cook through. I cook it in half chicken broth, half water (if vegetarian use vegetable stock). On a greased baking sheet, place pepper halves face down and bake in oven for about 15-20 minutes on 350 degrees F. Meanwhile, steam tempeh in a steam basket for about 12 minutes. While you have all that going, in a large bowl, add kamut, edamame, broccoli, green onions, olive oil and lime juice. This is your filling. When tempeh is done (you can marinate it in teriyaki if you have additional time) chop it and add to the mixture. When peppers are done in the oven, flip them over so they are ready to be filled. You can transfer them to serving dish if you would like. Using a medium-sized spoon, evenly distribute in each pepper some of the mixture. They are pretty as a picture and ready to go. Time to eat!