Tempeh Stuffed Peppers
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Tempeh Stuffed Peppers
  Tempeh    Peppers    Vegetarian  
Last updated 6/12/2012 12:51:38 AM. Recipe ID 13266. Report a problem with this recipe.
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      Title: Tempeh stuffed peppers
 Categories: Vegetarian, Main dish
      Yield: 4 Servings
      1 tb Olive or toasted sesame oil
      2 c  Onion
      2    Cloves minced garlic
      2 c  Fresh tomatoes, chopped
      1 sm Tomato, pureed to yield 1/2
    1/2 c  Sauerkraut
      4 md Red or greeen bell peppers
     12 oz Soy or 3-5 grain tempeh,
      2 tb Dark barley or red miso, or
           -tamari or shoyu
    1/4 c  Whole grain bread crumbs,
           -cracker crumbs, or rolled
    1/4 c  Cooked beans (black, pinto,
           -azuki, anazazi, or kidney)
      2 tb Dried onion flakes
      2 ts Dried garlic flakes OR
           -1-2 cloves garlic, minced
      1 ts Dried oregano or basil
    1/2 ts Thyme or marjoram
  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.

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Recipe ID 13266 (Apr 03, 2005)

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