Include in Print View:

Tempeh Stuffed Peppers

Tempeh Stuffed Peppers recipe image
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;€™s naturally vegan, gluten-free adaptable, and offers a comforting, home-style flavor profile that appeals to both vegetarians and omnivores alike.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 109.5
Dietary: Vegan, Vegetarian
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 a impressive meatless option for potlucks. It&# 226;€™s naturally vegan, gluten-free adaptable, and offers a comforting, home-style flavor profile that appeals to both vegetarians and omnivores alike.
Ingredients
  • 1 tablespoon Olive or toasted sesame oil
  • 1/4 cup Whole grain bread crumbs (or cracker crumbs or rolled oats)
  • 2 cups Onion, chopped
  • 2 cloves Garlic, minced
  • 2 cups Fresh tomatoes, chopped
  • 1/2 cup Tomato puree (from pureeing 1 small tomato)
  • 1/2 cup Cooked beans (black, pinto, azuki, or kidney)
  • 1/2 cup Sauerkraut, drained
  • 12 oz Soy or 3-5 grain tempeh, finely grated or crumbled
  • 2 tablespoons Dark barley or red miso paste (or 1/2 tsp tamari/shoyu)
  • 1 teaspoon Dried oregano, basil, thyme, or marjoram
  • 4 medium Red or green bell peppers
Directions
  1. 1
    Preheat the oven to 350 degrees Fahrenheit (177°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 pot (about 4 quarts), heat the oil over medium heat. Add the chopped onion and sauté briefly until softened.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Divide the tempeh mixture into four equal portions and shape into balls. Stuff each bell pepper firmly with one portion.
  7. 7
    Place the stuffed peppers upright into the pot containing the simmering sauce. Ensure they stand firmly.
  8. 8
    Cover the pot and let it simmer on the stovetop for 10 minutes to allow the flavors to meld.
  9. 9
    Transfer the covered pot to the preheated oven. Bake for 30 minutes.
  10. 10
    Remove the lid and bake uncovered for an additional 15-20 minutes until the peppers are tender and the tops are lightly browned.
  11. 11
    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.

Keywords: tempeh, stuffed peppers, vegan, vegetarian, sauerkraut, tomato sauce, plant-based, healthy dinner, german cuisine, bean filling, oven-baked, meatless, high protein, comfort food, easy recipe, dinner idea, bell peppers, miso, whole grains, savory, tangy
Read it online: https://www.chefs-mate.com/recipe/tempeh-stuffed-peppers/