Tempeh Stuffed Peppers
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian |
| 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 cup |
| 1/2 | c | Sauerkraut |
| 4 | md | Red or greeen bell peppers |
| 12 | oz | Soy or 3-5 grain tempeh, grated |
| 2 | tb | Dark barley or red miso, or tamari or shoyu |
| 1/4 | c | Whole grain bread crumbs, cracker crumbs, or rolled oats |
| 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 finely |
| 1 | ts | Dried oregano or basil |
| 1/2 | ts | Thyme or marjoram |
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