Tempeh Stuffed Peppers

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.

Cooking Method: Baking, Stewing

Cuisine: German

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 285

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 an impressive meatless option for potlucks, offering a comforting, home-style flavor profile that appeals to both vegetarians and omnivores alike.

Directions

1
Preheat the oven to 350 degrees Fahrenheit (177°C).
2
Cut the caps off the bell peppers and scoop out the seeds and membranes. Set aside.
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
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
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
Divide the tempeh mixture into four equal portions and shape into balls. Stuff each bell pepper firmly with one portion.
7
Place the stuffed peppers upright into the pot containing the simmering sauce. Ensure they stand firmly.
8
Cover the pot and let it simmer on the stovetop for 10 minutes to allow the flavors to meld.
9
Transfer the covered pot to the preheated oven. Bake for 30 minutes.
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
Carefully remove the peppers from the sauce and serve hot in bowls, topped with the remaining sauce.

Nutrition Facts

Servings 4 quarts

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.5g8%
Sodium 320mg14%
Total Carbohydrate 35g12%
Dietary Fiber 8g32%
Sugars 9g
Protein 18g36%

* 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/