Stuffed Purple Peppers

On the way to my house on Long Island to get ready for Hurricane Irene 2011, we stopped at the farm stand to get some fresh vegetables.  I got corn, carrots, lettuce, cucumbers, and these gorgeous purple peppers.  We got home and while Paul was boarding up the house, I stuffed them!

4 medium sized purple peppers
1/2 package soy tempeh
1/2 red onion, chopped
1 carrot, chopped
1 ear of corn
1 cup cooked rice
1 tablespoon tamari
Olive oil

Preheat the oven to 350.  Cook the rice.

Grate the tempeh and saute in olive oil until browned.  Pour into a mixing bowl and set aside.

While the tempeh is cooking, chop the onion and carrots about the same size.  In the same pan, add a bit more olive oil and saute the onion until translucent, then add the carrots.  Cut the corn off the cob, and add into the pan.  When this is all cooked, add the tempeh back, stir, and add the tamari.  Pour the stuffing back into the mixing bowl, add the rice and stir to combine.

Cut the tops off the peppers, clean out the seeds and ribs, and then cut just a bit off the bottom so they stand upright.  Brush with olive oil.  Stuff with the mixture and place on a baking sheet and bake for 30 minutes.  Enjoy!