These Tempeh Stuffed Peppers are a hearty, satisfying dish that combines the nutty richness of tempeh with the zesty brightness of sauerkraut. The filling is packed with whole grain bread crumbs, cooked beans, and aromatic herbs, creating a robust texture that holds up beautifully inside tender bell peppers. Simmered in a flavorful tomato and onion sauce, the peppers absorb the savory juices, resulting in a moist and deeply seasoned meal. This recipe is perfect for a cozy weeknight dinner or a impressive meatless option for potlucks. It&# 226;ÂÂs naturally vegan, gluten-free adaptable, and offers a comforting, home-style flavor profile that appeals to both vegetarians and omnivores alike.
Tempeh Stuffed Peppers
Description
These Tempeh Stuffed Peppers are a hearty, satisfying dish that combines the nutty richness of tempeh with the zesty brightness of sauerkraut. The filling is packed with whole grain bread crumbs, cooked beans, and aromatic herbs, creating a robust texture that holds up beautifully inside tender bell peppers. Simmered in a flavorful tomato and onion sauce, the peppers absorb the savory juices, resulting in a moist and deeply seasoned meal. This recipe is perfect for a cozy weeknight dinner or an impressive meatless option for potlucks, offering a comforting, home-style flavor profile that appeals to both vegetarians and omnivores alike.Ingredients
Directions
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Preheat the oven to 350 degrees Fahrenheit (177ðC).
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Cut the caps off the bell peppers and scoop out the seeds and membranes. Set aside.
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In a large, heavy, oven-proof pot (about 4 quarts), heat the oil over medium heat. Add the chopped onion and sauté briefly until softened.
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Add the minced garlic, chopped tomatoes, and tomato puree to the pot. Stir in the sauerkraut. Cover and simmer on low heat for 5-10 minutes to create the sauce base.
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In a mixing bowl, combine the finely grated tempeh, cooked beans, bread crumbs, miso paste (or tamari), and dried herbs. Mix with your hands or a spoon to distribute the flavors evenly.
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Divide the tempeh mixture into four equal portions and shape into balls. Stuff each bell pepper firmly with one portion.
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Place the stuffed peppers upright into the pot containing the simmering sauce. Ensure they stand firmly.
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Cover the pot and let it simmer on the stovetop for 10 minutes to allow the flavors to meld.
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Transfer the covered pot to the preheated oven. Bake for 30 minutes.
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Remove the lid and bake uncovered for an additional 15-20 minutes until the peppers are tender and the tops are lightly browned.
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Carefully remove the peppers from the sauce and serve hot in bowls, topped with the remaining sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.5kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 12.3mg1%
- Total Carbohydrate 17.3g6%
- Dietary Fiber 3.8g16%
- Sugars 8.8g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Substitutions: If you prefer a sweeter sauce, use red bell peppers. For a different texture, you can substitute the tempeh with extra-firm tofu, pressed and crumbled.
Variation: In place of fresh tomato and tomato puree, use 2 cups of finely grated carrot or minced winter squash, and add 1 cup of water or vegetable stock to the sauce base.
Tip: If your peppers are very tall, you may need a deeper pot or a baking dish to ensure they fit upright without falling over.
