Tempeh Stuffed Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: 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 crumbs, or rolled oats
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 garlic, minced finely
1 tsp: Dried oregano or basil,
1/2 tsp: Thyme or marjoram,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp