Thursday, January 17, 2013

Italian Tempeh Stuffed Peppers

1/4 onion, diced
1/2 c mushrooms chopped
8 oz package tempeh
1 T fennel seed
1 t dried basil
1 t dried oregano
1/2 t red pepper flakes
1/2 t dried sage
2 cloves garlic, minced
2 T tamari
1 T oil
juice of 1/2 a lemon
2 green bell peppers
1 c marinara sauce

Crumble tempeh in a pan with 3/4 c water. Simmer until the water cooks into the tempeh. Add the diced onion and oil and cook for several minutes until the onion is tender. Add the remaining ingredients and cook for another minute or two.  Stir in the marinara sauce and fill halved peppers. Place the peppers in a covered dish with 1/4in water at the bottom. Bake at 350 for 35-40minutes.

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