Tempeh Stuffed Peppers
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
onions
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | small |
tomatoes
|
|
| ½ | cup |
sauerkraut
|
|
| 12 | ounces |
tempeh
|
|
| ¼ | cup |
bread crumbs
|
|
| ¼ | cup |
beans
cooked |
|
| 2 | tablespoons |
onion flakes
dried |
|
| 1 | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 473 | ml |
onions
|
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
italian plum (roma) tomatoes
chopped |
|
| 1 | small |
tomatoes
|
|
| 118 | ml |
sauerkraut
|
|
| 346.8 | ml/g |
tempeh
|
|
| 59 | ml |
bread crumbs
|
|
| 59 | ml |
beans
cooked |
|
| 3E+1 | ml |
onion flakes
dried |
|
| 5 | ml |
oregano
|
|
Directions
Sauté onion briefly in oil in a large, heavy, oven-prof 4 quart pot.
Add garlic if desiredl Add chopped tomaoto and tomato puree.
Add sauerkraut.
Stir, cover then simmer on low heat 5 to 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℉ (180℃).
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 to 15 minutes.
Serve piping hot in bowls, topped with sauce.
Accompany with whole grain bread or tortillas and salad.
