When potatoes have about 10 minutes left, heat 1 tablespoon of coconut oil over medium heat in a medium saucepan.
Add tempeh and sauté for about 5 minutes, stirring frequently, until the tempeh is browned. Remove from the skillet and wipe it clean. Add the remaining tablespoon of coconut oil and sauté red bell peppers, ginger, and garlic for 2-3 minutes, until peppers are slightly soft and ginger and garlic are fragrant. Remove from heat, stir in tempeh and set aside.