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Tempeh stuffed peppers
Artist: _
Categories: Asian, Entrees, Herbs & Spices, Japanese, Peppers, Vegetarian
Yield: 4
Rating: 0
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Ingredients:
1 tbspOlive or toasted sesame oil
2 cupOnion
2 Cloves minced garlic
2 cupFresh tomatoes, chopped
1 smallTomato, pureed to yield ?/td>
-cup
1/2 cupSauerkraut
4 medRed or greeen bell peppers
12 ozSoy or 3-5 grain tempeh
-grated
2 tbspDark barley or red miso, or
-tamari or shoyu
1/4 cupWhole grain bread crumbs
-cracker crumbs, or rolled
-oats
1/4 cupCooked beans (black, pinto
-azuki, anazazi, or kidney)
2 tbspDried onion flakes
2 tspDried garlic flakes OR
-1-2 cloves garlic, minced
-finely
1 tspDried oregano or basil
1/2 tspThyme or marjoram
Procedures:
1Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot.
2Ad garlic if desiredl add chopped tomaoto and tomato puree.
3Add sauerkraut.
4Stir, cover then simmer on low heat 5-10 minutes.
5Cut the cap off the vell peppers.
6Scoop out the insides, and discard the seeds.
7In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings.
8Mix with your hands briefly to distribute herbs and spices evenly.
9Diide filling into 4 balls, then stuff into each of the bell peppers.
10Preheat oven to 350 degrees.
11Place bell peppers, upright, in the pot with the sauce.
12Cover and let simmer on top of the stove for 10 minutes.
13Transfer the pot to the oven.
14Bake for 30 minutes.
15Remove lid and bake another 20-15 minutes.
16Serve piping hot in bowls, topped with sauce.
17Accompany with whole grain bread or tortillas and salad.
18Variation: 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.
 
 
 
 

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