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Tempeh Stuffed Peppers

Tempeh Stuffed Peppers recipe image
These Tempeh Stuffed Peppers offer a comforting, hearty twist on a classic dish, perfect for a satisfying vegan main course. The filling combines crumbled tempeh, cooked beans, and savory miso for a protein-packed bite, while the simmering sauce of fresh tomatoes and tangy sauerkraut adds depth and brightness. Ideal for cozy weeknight dinners or meal prep, these peppers bake until tender in a flavorful broth. Serve them piping hot with crusty whole grain bread to soak up the delicious juices.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 250
Dietary: Vegan, Vegetarian
Description
These Tempeh Stuffed Peppers offer a comforting, hearty twist on a classic dish, perfect for a satisfying vegan main course. The filling combines crumbled tempeh, cooked beans, and savory miso for a protein-packed bite, while the simmering sauce of fresh tomatoes and tangy sauerkraut adds depth and brightness. Ideal for cozy weeknight dinners or meal prep, these peppers bake until tender in a flavorful broth. Serve them piping hot with crusty whole grain bread to soak up the delicious juices.
Directions
  1. 1
    Preheat oven to 350 degrees F (175 C).
  2. 2
    Cut the caps off the bell peppers and scoop out the seeds and membranes. Set aside.
  3. 3
    In a large, heavy, oven-proof 4-quart pot, sauté the chopped onion briefly in the oil over medium heat.
  4. 4
    Add the minced garlic (if using fresh) and sauté for another minute until fragrant.
  5. 5
    Add the chopped fresh tomatoes and tomato puree to the pot. Stir to combine.
  6. 6
    Add the sauerkraut to the tomato mixture. Stir well, cover the pot, and simmer on low heat for 5-10 minutes to meld flavors.
  7. 7
    While the sauce simmers, prepare the filling. In a mixing bowl, combine the grated tempeh, miso (or tamari/shoyu), bread crumbs (or oats), cooked beans, dried onion flakes, dried garlic flakes (or additional fresh garlic), oregano (or basil), and thyme (or marjoram).
  8. 8
    Mix the filling ingredients with your hands briefly to distribute herbs and spices evenly throughout the tempeh and beans.
  9. 9
    Divide the filling mixture into 4 equal portions and form each into a ball.
  10. 10
    Stuff each ball of filling into one of the prepared bell peppers.
  11. 11
    Place the stuffed bell peppers upright into the pot with the simmering sauce, ensuring they are nestled securely.
  12. 12
    Cover the pot and let the peppers simmer on top of the stove for 10 minutes to soften slightly.
  13. 13
    Transfer the covered pot to the preheated oven. Bake for 30 minutes.
  14. 14
    Remove the lid and continue baking for another 15-20 minutes, until the peppers are tender and the sauce is bubbly.
  15. 15
    Remove from oven and serve piping hot in bowls, topped with extra sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 450mg19%
Total Carbohydrate 30.0g10%
Dietary Fiber 8.0g32%
Sugars 10.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tempeh-stuffed-peppers-2/