Tempeh-Stuffed Peppers (Vegan)
2 medium red, yellow, or green bell peppers
8 oz tempeh, cubed
2 tsp tamari
3/4 cup water
4 basil leaves, chopped
1 clove garlic, minced
1/4 cup bread crumbs (I use more since I love bread crumbs.)
2 tsp olive oil
Preheat oven to 325 degrees. Parboil peppers 5 minutes in gently
boiling water. Remove peppers; run under cold water to stop cooking.
When cool enough to handle, core peppers, discarding stalks, seeds,
and white membrane.
While peppers cook, combine tempeh, tamari, and water in a small
pot. Bring to a boil, cover, and simmer 20 minutes. Drain; transfer
to a medium bowl. Stir in basil and garlic, mashing tempeh with
the back of a spoon.
Usnig a teaspoon, fill peppers loosely with tempeh-tamari misture.
Place upright in a lightly-oiled baking dish; sprinkle with bread
crumbs and drizzle with oil. Bake 25 minutes, then broil 2 minutes
or until top is brown. Serve hot.
Variation: Stir minced ginger, onion, or chilies into cooked