Hot Sauce Glazed Tempeh and Italian Shepard's Pie

One of my favorite things in the world is South River Miso Company's Garlic Red Pepper Miso. I was so sad when I couldn't find it on their website a while ago, so when I saw it at the Wedge yesterday I knew I had to get some. It was just in time, too, because I emptied my previous jar this morning when I had toast with Earth Balance and miso. I let Hannah clean out the jar because she's really good at "rinsing" the recyclables. But look how angry she looked when she thought I might take the jar away!

She might love miso as much as she loves peanut butter, broccoli, jalapeños, apples, and cabbage.

For dinner tonight I had to use up the leftover pizza toppings from the other night. I've had these little baby green bell peppers in the fridge for a couple of weeks (because I had to clear out the garden before they were fully grown). So I mixed the onions, artichoke hearts, black olives, and pizza sauce with brown rice and stuffed the little babies. Then I topped them off with leftover cashew ricotta and baked them until the peppers were tender and the ricotta was lightly crispy. This picture really doesn't do them justice.
Because I had way more filling than green peppers, I also made individual ramekins of the pizza/rice stuffing with ricotta piped on top and baked. They reminded me of little shepard's pies, but Italian-style.
The tempeh on the side is the Vcon Hot Sauce Glazed Tempeh. Wow! Those were really awesome! I didn't have any wine, so I used Jack Daniels instead. We don't drink, but I find that Jack comes in handy for some sauces and desserts. And I must say that the marinade was good enough to drink by the spoonful! (But I tried to restrain myself).