INGREDIENTS
6 larges
bell peppers
1 tbsp
olive oil
1 medium
onion
3 cloves
garlic
16 ozs
tempeh
1 cup
zucchini
1 cup
yellow squash
8 ozs
mushrooms
1 tsp
oregano
1 tsp
dried basil
1 pinch
red pepper flakes
1/4 cup
fresh parsley
14 ozs
canned tomato sauce
1 cup
cooked rice
1 serving
Salt & Pepper