Tempeh Stuffed Peppers
Yield: 4 servings
1 tb olive or toasted sesame oil
2 c onion
2 cloves minced garlic
2 c fresh tomatoes, chopped
1 s tomato, pureed to yield 1/2 -cup
1/2 c sauerkraut
4 md red or green bell peppers
12 oz tempeh, grated
2 tb dark barley or red miso, or tamari or shoyu
1/4 c whole grain bread crumbs, cracker crumbs, or rolled oats
1/4 c cooked beans (black, pinto, azuki, anazazi, or kidney)
2 tb dried onion flakes
2 ts 1-2 cloves garlic, minced
1 ts dried oregano or basil
1/2 ts thyme or marjoram
Saute onion briefly in oil in a large, heavy, oven-prof 4 quart
pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree.
Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes.
Cut the cap off the vell peppers. Scoop out the insides, and discard
In a mixing bowl, combine filling ingredients including tempeh,
miso, bread crumbs, cooked beans, and seasonings. Mix with your
hands briefly to distribute herbs and spices evenly. Diide filling
into 4 balls, then stuff into each of the bell peppers.
Preheat oven to 350 degrees. Place bell peppers, upright, in the
pot with the sauce. Cover and let simmer on top of the stove for
Transfer the pot to the oven. Bake for 30 minutes. Remove lid and
bake another 20-15 minutes.
Serve piping hot in bowls, topped with sauce. Accompany with whole
grain bread or tortillas and salad.
Variation: in place of fresh tomato and tomato puree, use 2 cups
finely grated carrot or minced winter squash, then add 1 cup of
water or soup stock.