Tempeh Stuffed Peppers Recipe

Name: Tempeh Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups onions; 2 cloves garlic minced; 2 cups italian plum (roma) tomatoes chopped; 1 small tomatoes; 1/2 cup sauerkraut; 12 ounces tempeh; 1/4 cup bread crumbs; 1/4 cup beans cooked; 2 tablespoons onion flakes dried; 1 teaspoon oregano

Servings: persons

1 tablespoon olive oil
2 cups onions
2 cloves garlic minced
2 cups italian plum (roma) tomatoes chopped
1 small tomatoes
1/2 cup sauerkraut
12 ounces tempeh
1/4 cup bread crumbs
1/4 cup beans cooked
2 tablespoons onion flakes dried
1 teaspoon oregano

1
Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot.
2
Add garlic if desiredl Add chopped tomaoto and tomato puree.
3
Add sauerkraut.
4
Stir, cover then simmer on low heat 5 to 10 minutes.
5
Cut the cap off the vell peppers.
6
Scoop out the insides, and discard the seeds.
7
In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings.
8
Mix with your hands briefly to distribute herbs and spices evenly.
9
Diide filling into 4 balls, then stuff into each of the bell peppers.
10
Preheat oven to 350F (180C).
11
Place bell peppers, upright, in the pot with the sauce.
12
Cover and let simmer on top of the stove for 10 minutes.
13
Transfer the pot to the oven.
14
Bake for 30 minutes.
15
Remove lid and bake another 20 to 15 minutes.
16
Serve piping hot in bowls, topped with sauce.
17
Accompany with whole grain bread or tortillas and salad.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups onions, 2 cloves garlic minced, 2 cups italian plum (roma) tomatoes chopped, and more.

Yes, Tempeh Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions