1/3 cup brown rice
2/3 cup water or stock
1/2 red onion, diced
6 crimini mushrooms, chopped
1 (8 ounce) package tempeh, crumbled
salt and pepper, to taste
oregano, to taste
savory, to taste
4 bell peppers, halved and de-seeded
1 (4-6") anaheim pepper, diced
1 can (15 ounces) fire roasted crushed tomatoes
1 small zucchini, chopped "Béchamel" Sauce:
2 1/2 tablespoons flour (white works best)
oil, as needed
2 tablespoons cashew butter
2 cups nondairy milk (I use soy)
1 tablespoon crushed garlic
white pepper, to taste
onion powder, to taste
1. Cook brown rice in water or stock, until done. For peppers, in a skillet, sauté the onions until beginning to soften. Add mushrooms and tempeh and cook until browned and mushrooms have released their liquid. Season with spices.
2. Add anaheim pepper and cooked rice, sauté for a few minutes. Add the can of tomatoes and mix thoroughly; remove from heat and add zucchini. Place halved peppers in a roasting pan and preheat the oven to 375 degrees F. Scoop filling equally into the 8 pepper halves and set aside.
3. For the sauce, in a sauce pan, combine the flour with enough oil to form a paste. Heat on medium heat until slightly bubbly. Add the cashew butter and whisk until smooth. Slowly stream and whisk in the milk. Add the garlic and seasonings, and cook until thickened.
4. Spoon 1/4 cup sauce on top of each pepper, cover the pan with foil, and bake 30-45 minutes, or until peppers have softened. Broil briefly to brown the sauce. Serve with additional sauce.