Vegan Stuffed Grilled Red Bell Peppers

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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.

* Per serving · 4 servings · Values may vary.