Free Recipe Tempeh Stuffed Peppers

Recipe Type: Free Vegetarian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Tempeh Stuffed Peppers Recipe

1 tb Olive or toasted sesame oil
1/4 c Whole grain bread crumbs,
2 c Onion
-cracker crumbs, or rolled
2 Cloves minced garlic
-oats
2 c Fresh tomatoes, chopped
1/4 c Cooked beans (black, pinto,
1 sm Tomato, pureed to yield 1/2
-azuki, anazazi, or kidney)
-cup 2
tb Dried onion flakes
1/2 c Sauerkraut
2 ts Dried garlic flakes OR
4 md Red or greeen bell peppers
-1-2 cloves garlic, minced
12 oz Soy or 3-5 grain tempeh,
-finely
-grated 1
ts Dried oregano or basil
2 tb Dark barley or red miso, or
1/2 ts Thyme or marjoram
-tamari or shoyu

Tempeh Stuffed Peppers Preparation

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 cup of water or soup stock. Per serving: 352 cal, 12 g fat From _Vegetarian Journal_, Vegetarian Resource Group, May-June 1993 DEEANNE at 14:52 EDT

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