·         In a medium bowl, combine the brown rice with enough water to cover it. Cover the bowl, and refrigerate overnight.

 

·         Preheat the broiler.

 

·         In a medium saucepan over medium heat, sauté the rice for about 4 minutes, until the water has evaporated and the rice smells nutty, stirring well with a wooden spoon. Add 1 tablespoon of the olive oil and sauté for 1 additional minute. Add 2 cups of water and bring to a boil. Cover, reduce the heat to low, and cook 45 minutes, or until tender and all the water has been absorbed. Remove from the heat, let stand with the lid on for 10 minutes, then fluff with a fork. Remove lid and set aside to cool a bit.

 

·         While the rice is cooking, add the tomatoes to a parchment-lined baking sheet. Broil fairly close to the heat, turning them with tongs once, until they are bubbling and starting to blister, about 20 minutes. Remove from the oven and set aside to cool.

 

·         Reduce the oven temperature to 350°F.

 

·         Transfer the tomatoes and their juices from the baking sheet to a food processor fitted with a metal blade. Process in 2 or 3 quick pulses; the mixture should be chunky. Transfer to a bowl and set aside.

 

·         In a large pot over high heat, bring 5 quarts water to a boil. In batches, add the red bell peppers and blanch for 1 minute or until just slightly softened. Remove with a spider or slotted spoon and set aside upside down in a colander to drain.

 

·         In a large sauté pan or skillet over medium heat, warm the remaining 1/2 cup olive oil. Add the yellow and red onions and green bell peppers and sauté for 5 minutes, or until softened. Raise the heat to high and add the tempeh, cumin, red pepper flakes and cayenne and sauté, stirring frequently, for 5 more minutes, or until the tempeh starts to brown. Add the roasted garlic and sauté for about 2 minutes. Remove from the heat and add the rice plus 2 cups of the tomato mixture (reserve the rest for topping the finished peppers), the red wine vinegar, and thyme and stir well.

 

·         Stuff the bell peppers with the rice mixture and transfer them to a baking dish large enough to fit the bell peppers snugly. Loosely cover with aluminum foil and bake for 30 minutes, or until the peppers are tender.

 

·         Remove from oven, evenly divide the remaining tomato/garlic by the number of peppers and top the bell peppers with it. Garnish each pepper with a sprig of thyme and season with white pepper to taste.

 

Note: This one-dish meal can be prepared in advance, stored in a refrigerator overnight, and warmed in an oven before serving. Although this recipe is written for 4 servings, there is enough filling for 5. Simply buy an additional pepper to stuff.

1 cup brown basmati rice

1/2 cup plus 1 tablespoon extra-virgin olive oil

10 large fresh plum tomatoes

4 large red bell peppers, tops cut away and seeded

1/2 cup finely diced yellow onion

1/2 cup finely diced red onion

1/2 cup finely diced green bell pepper

1 pound tempeh (8-ounce packages), crumbled

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

10 roasted garlic cloves

1 tablespoon red wine vinegar

1/4 cup minced fresh thyme, plus more for garnishing

Freshly ground white pepper