How To make Tempeh Stuffed Peppers
1 tb Olive or toasted sesame oil
2 c Onion
2 Cloves minced garlic
2 c Fresh tomatoes, chopped
1 sm Tomato, pureed to yield 1/2
-cup 1/2 c Sauerkraut
4 md Red or greeen bell peppers
12 oz Soy or 3-5 grain tempeh,
-grated 2 tb Dark barley or red miso, or
-tamari or shoyu 1/4 c Whole grain bread crumbs,
-cracker crumbs, or rolled -oats 1/4 c Cooked beans (black, pinto,
-azuki, anazazi, or kidney) 2 tb Dried onion flakes
2 ts Dried garlic flakes OR
-1-2 cloves garlic, minced -finely 1 ts Dried oregano or basil
1/2 ts Thyme or marjoram
Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the insides, and discard the seeds. In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings. Mix with your hands briefly to distribute herbs and spices evenly. Diide filling into 4 balls, then stuff into each of the bell peppers. Preheat oven to 350 degrees. Place bell peppers, upright, in the pot with the sauce. Cover and let simmer on top of the stove for 10 minutes. Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake another 20-15 minutes. Serve piping hot in bowls, topped with sauce. Accompany with whole grain bread or tortillas and salad. Variation: in place of fresh tomato and tomato puree, use 2 cups finely grated carrot or minced winter squash, then add 1 c of water or soup stock.
How To make Tempeh Stuffed Peppers's Videos
Tempeh-Stuffed Bell Peppers
This is a delicious twist on a traditional recipe. Tempeh is used instead of ground beef making it a healthier, and more nutritious choice!
The recipe-
Ingredients:
1 cup brown basmati rice
1/2 cup plus 1 tablespoon virgin olive oil
10 large fresh plum tomatoes 4 large green bell peppers, tops cut away and seeded 1/2 cup finely diced yellow onion
1/2 cup finely diced red onion 1/2 cup finely diced red bell pepper
1 lb tempeh (2-8 oz packages) crumbled
1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes
1/8 teaspoon Cayenne
5 cloves garlic
1 tbsp red wine vinegar
1/4 cup minced fresh thyme, plus more, for garnish
Freshly ground white pepper Directions:
Preheat the broiler. Drain the rice. Cook the rice according to package adding 1 tablespoon of olive oil after rice is fully cooked. While the rice is cooking, place the tomatoes on a parchment lined baking sheet. Broil fairly close to the heat, turning them with tongs once, until they are bubbling and starting to blister, about 20 minutes. Remove from the oven and set aside to cool. Set the oven temperature at 350 degrees. Transfer the tomatoes and their juices from the baking sheet to a food processor fitted with a metal blade. Process in two or three quick pulses; the consistency should be chunky. Transfer to a bowl and set aside. In a large pot over high heat, bring 5 quarts water to a boil. In batches, add the green (or whatever color you decide to use)bell peppers and blanch for 1 minute or until just slightly softened. Remove with a slotted spoon (or use tongs) and set aside upside down in a colander to drain. In a large saute pan or skillet over medium heat, warm the remaining 1/2 cup olive oil. Add the yellow and red onions and red bell pepper and saute for 5 minutes, or until softened. Raise the heat to high and add the Tempeh, cumin, red pepper flakes, and cayenne and saute, stirring frequently, for 5 more minutes, or until the tempeh starts to brown. Add the roasted garlic and saute for about 2 minutes. Remove from the Heat and add the rice plus 2 cups of the roasted tomatoes (reserve the rest for topping the finished peppers), the red wine vinegar, and thyme and stir well. Stuff the bell peppers with the rice mixture and transfer them to a baking dish into which they will fit snugly. Loosely cover with aluminum foil and bake for 30 minutes or until the peppers are tender. Remove from the oven, evenly divide the remaining roasted tomatoes by the number of peppers, and top the bell peppers with it. Garnish each Pepper with a sprig of thyme and season with white pepper to taste.
Vegan Tempeh Stuffed Peppers | The Healthy Habit
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VEGAN STUFFED PEPPERS WITH RICE
Ingredients for Vegan Stuffed Peppers with Rice below.
These stuffed Bell Peppers are 100% plant-based (vegan), and so free of milk, free of butter, free of cheese, and free from any animal based products.
PRINTABLE RECIPE
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INGREDIENTS
???? Vegan Stuffed Bell Peppers
1.5 cups rice (280 grams)
5 whole red bell peppers
4 whole tomatoes
1 whole onion
2 cloves garlic
2 tbsp tomato paste
3 tbsp extra virgin olive oil
2 tsp sea salt
1 tsp paprika
1 tsp pepper
1 handful flat-leaf parsley (40 grams)
1 handful cilantro (40 grams)
0.5 handful dill (20 grams)
2 tbsp vegetable bouillon powder
1 litre water for the vegetable broth
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Made with ❤ in our little Italian kitchen.
Nico :-)
VEGAN Italian Stuffed Peppers | Interview and Cooking with Elysabeth Alfano
5 DELICIOUS DINNER RECIPES to support your weight loss:
Here is the recipe for Italian Stuffed Peppers:
Elysabeth Alfano is an award-winning media personality, content producer and host.
In 2018, Elysabeth launched the Awesome Vegans Podcast and Video Series on WGN Radio. Elysabeth also began reporting on the #JaneUnChained News Network while spicing things up on The Silver-Chic Chef on-line plant-based cooking series.
On January 12, 2020 The Elysabeth Alfano Show launched on Smart Talk and WCGO Radio. The show is the nation's first plant-based radio show and will focus on food, news and interviews.
Thank you for watching!
Love & Kale,
Chef AJ
Taco Tempeh, Black Bean and Rice Stuffed Peppers | Inspiralized
Stuffed peppers are a fun, meal prep friendly way to pack in a lot of flavor and nourishing ingredients into one meal! These Mexican inspired stuffed peppers use tempeh as a hearty protein source, plenty of taco seasoning for flavor, and beans, rice, and cheese for that stuffed pepper consistency!
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Stuffed Pepper Recipe & Vegan Queso | ZOMBIE#6
We made it to a new hideout with a kitchen. Watch as we make vegan stuffed peppers with our favorite Daiya cheese and a new found vegan queso from food-for-lovers.com
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Makes 6 half stuffed peppers.
Ingredients:
Rice mixture
1/2 cup rice (use 1 1/4 cup water to cook rice)
Add the follow to cooked rice:
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 handful Daiya Cheese (Cheddar or Pepper Jack)
stir together and set aside
Bean filling:
Dice a medium onion and saute with olive oil over medium heat
Add 1 cup black beans
2 cloves crushed garlic
1 diced chipolte pepper
3 diced small sweet peppers
1 tsp chili powder
1 tsp paprika
1/2 cup frozen corn
1/4 tsp salt
Stir it all together
Slice 3 poblano peppers in half lengthwise (you can use green too) scrape out seeds.
Stuff pepper halves with the rice, then the bean topping.
Add vegan bread crumbs (we use Edward & Sons)
Add pinch of salt and pepper and put in oven heated to
350*F for 20-25 mins
Take out of oven and add vegan queso on top (we used the food-for-lovers.com brand)