• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 2 tablespoons minced mint
• 2 teaspoons minced rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces tempeh cut into thin, 2-inch-long slices
• 1 bunch Swiss chard
• ¼ red onion, thinly sliced
• 4 cups of romaine lettuce, chopped
• 1 cup cooked brown rice

In a blender or food processor, combine chopped red pepper, olive oil, mint, rosemary, salt, and black pepper. Blend into a paste. Smear tempeh with pepper paste, cover, and refrigerate. Remove center ribs from Swiss chard and chop into
small pieces. Chop Swiss chard leaves into 1-inch pieces and set aside. Heat a griddle or skillet on medium-high heat. Add a few drops of water. Once it starts to sizzle, add Swiss chard ribs and onions. Add a little water to keep onions from sticking. Saute until onions are soft, about five minutes. Add tempeh to skillet and sear for three minutes, then flip and sear for two more minutes. Remove tempeh, onions, and Swiss chard ribs to a plate and cover. Use the same griddle to saute Swiss chard leaves, about two minutes. To serve, divide lettuce between two plates. Top each plate with half the rice and half the Swiss chard leaves. Top with half the beef mixture.