Stuffed Peppers

Total servings: 4

Recipe ingredients

250 g tempeh, cut in small cubes

4 bell peppers, green or red

1 1/2 cups water

4 Tbs tamari

5 fresh basil leaves, chopped

1 clove garlic, minced

2 Tbs vegetable oil

1/2 cup bread crumbs

Recipe directions

Preheat oven to 170°C. Parboil the peppers 5 minutes in water. Cool under cold water. Core the peppers, discarding stalks, seeds and skin.
Combine tempeh, tamari and water and simmer for 20 minutes. Drain and transfer to a bowl. Add the basil and garlic. Mash the tempeh with the back of a spoon.

Fill the peppers with tempeh mixture and place in a oiled baking dish. Sprinkle with bread crumbs and cover the stuffed peppers with oil.

Bake the stuffed peppers for 25 minutes in an oven at 170°C. Finally broil for a few minutes or until top is brown. Serve the stuffed peppers hot with rice.

Vegan: Yes
Vegetarian: Yes