Stuffed Bell Peppers in the Instant Pot

4 medium bell peppers

1/4 pound ground beef, turkey, chicken or pork

1 cup TVP, rehydrated, divided

1 small onion, finely chopped, divided

2 cupped cooked brown rice, divided

1 tablespoon oregano, divided

2 teaspoons salt. divided

1 teaspoon black pepper. divided

2 garlic cloves, minced. divided

3 tablespoons bread crumbs, divided

1 – 14oz. can diced tomatoes, drained and divided (save tomato liquid)

1/2 cup water

Wash the peppers, cut off tops and remove membranes and seeds. In 1 medium bowl combine ground meat, half of the following ingredients-TVP, onion, rice, oregano, salt, pepper, garlic bread crumb and ¼ of drained tomatoes; mix together. In another medium bowl combine remaining TVP, rice, oregano, salt, pepper, garlic and bread crumb and ¼ of drained tomatoes; mix together. Fill 2 peppers with meat mixture, fill 2 peppers with TVP mixture.

Add remaining tomatoes with liquid and water to the bottom of an Instant Pot (or other multicooker or pressure cooker). Insert steam rack; place peppers on it. Lock the lid. Turn steam release to Sealing. Press the Manual button and toggle to 8 minutes. When done cooking, let pressure release naturally (about 5 minutes). Remove the lid.

Take peppers out. Pour tomatoes and liquid into a bowl to serve with peppers.

Optional: Place the peppers in the broiler or air fryer for just a few minutes to brown the top.

Hint: To keep track of which peppers have meat in them, use 2 different colors of peppers: i.e. green peppers have TVP in them, yellow peppers have meat and TVP in them.

Hint: Make the stuffed peppers ahead, refrigerate covered, cook in Instant Pot when needed.

Tempeh and Edamame Pizza

Recipe by Chef Tom Fello, Tommy’s Restaurant (Cleveland Heights, OH)

Dough:

1 ¾ cups whole wheat or white flour

¼ cup soy flour

1 tablespoon active dry yeast

¾ teaspoon sea salt

1 cup warm water

1 tablespoon soybean oil

1 teaspoon honey

1-8 ounce package Tempeh, cut into small cubes  

6 tablespoons soy sauce

2 clove garlic, minced

2 teaspoons minced ginger

3 Bay leaves

2 tablespoons soybean oil

Pizza Sauce

1 cup shelled edamame

1 cup sliced mushrooms

½ green pepper, seeded, sliced into strips

½ cup green olives

1 cup each, shredded Mozzarella and Provolone cheese

In a large mixing bowl, add flours, yeast, and salt, mix well.  Add water, oil and honey, mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise. In a small mixing bowl add soy sauce, garlic, ginger, and bay leaves, stir to blend. Add tempeh, mix. Let marinate for 1 hour.  Drain.  In a small fry pan, over medium heat, add oil, heat. Add tempeh, stir fry until crispy.  Place on paper town to absorb any excess oil; set aside. Press dough out onto a 14-inch pizza pan or cookie sheet.  Spoon favorite pizza sauce onto dough. Sprinkle fried tempeh cubes, edamame. mushrooms, green pepper and olives onto pizza.  Sprinkle shredded Mozzarella and provolone cheese over the pizza. Bake in preheated 425 F. oven for 15 to 20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately.

Yield: 3 to 4 servings