1 tbsp olive or toasted sesame oil
2 cup onion
2 cloves minced garlic
2 cup fresh tomatoes, chopped
1 small tomato, pureed to yield 1/2 cup
1/2 cup sauerkraut
4 medium red or greeen bell peppers
12 oz soy or 3-5 grain tempeh, grated
2 tbsp dark barley or red miso, or tamari, or shoyu
1/4 cup whole grain bread crumbs, cracker c, rumbs, or rolled
1/4 cup cooked beans (black, pinto, azuki,, anazazi, or kidney)
2 tbsp dried onion flakes
2 tsp dried garlic flakes or 1-2 cloves g, arlic, minced fin
1 tsp dried oregano or basil
1/2 tsp thyme or marjoram
A Recipe for
Tempeh Stuffed Peppers
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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This Recipe for Tempeh Stuffed Peppers is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Tempeh Stuffed Peppers from the recipe cookbook of Recipes-to-go (Meal)
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Food Tip |
Herb Tip |
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 the
seeds. 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 10
minutes. 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 c of water
or soup stock.
Serves: 4
Tempeh Stuffed Peppers Recipe brought to you by Recipes To-Go