1 cup short grain brown rice4 cups water1 tbsp. EVOO2 bell peppers (I use 1 green, one yellow)
1 small yellow onion, chopped
2 garlic cloves, minced
Salt and pepper
1 tsp. dried oregano
2-3 cups prepared marinara ( I make a big batch of this and freeze in 2-4 c. portions)
1 block of tempeh (I've been loving Lightlife's 5 Grain Tempeh)
1/2 c. shredded mozzarella cheese
Bring the water to a boil in a small pot, add the brown rice, cover and turn to medium-low. Stir every 2-3 minutes, and continue to cook for 20 minutes.Preheat broiler to high.In a deep skillet over medium, heat olive oil.Add peppers, onions, garlic, salt and pepper. Saute' for 5 minutes, or until vegetables begin to soften.Turn heat to low, add oregano, marinara, and crumble in tempeh.Stir to combine ingredients, and cover to heat through.Drain any water off rice once it's finished cooking, then pour into skillet with vegetable mixture, mix well.Pour into a casserole dish, cover with mozzarella cheese and broil for 2-3 minutes, until cheese is golden brown.Serve immediately.
*Also makes for delicious leftovers and this casserole can be frozen (before broiling) and reheated at a later time.