Wash pepper, cut off stem + discard seeds, then cut into bite-size pieces; heat 1 tsp oil in skillet over med-high, add peppers to pan, season with salt/pep + sauté 4-5 min or until tender; set aside

Empty half the container of sauce into a pan + heat over medium or in a covered microwave-safe bowl for 30-60 sec until warm

Heat 1 tbsp oil in the same skillet over medium; crumble tempe, add to skillet + sauté 5-7 min until browned + hot

Stir 1 pouch of rice with 1 tbsp water to the skillet with tempe + peppers; warm 1-2 min then stir in desired amount of sauce