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