Tempeh and Rice Stuffed Peppers

By The Canadian Living Test Kitchen

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Tempeh and Rice Stuffed Peppers
Photography by Matthew Kimura

Preparation time: 20 minutes
Total time : 1-3/4 hours

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	434434 cal
pro	20 g20g pro
total fat	18 g18g total fat
sat. fat	4 g4g sat. fat
carb	53 g53g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	981 mg981mg sodium
potassium	1,039 mg1,039mg potassium
% RDI:	-
calcium	1515 calcium
iron	3535 iron
vit A	2828 vit A
vit C	280280 vit C
folate	2828 folate

Partially freezing tempeh makes grating it a cinch. Nutritional yeast adds a savoury cheese-like dimension to the filling look for it in health food stores. Use medium-size green, red, yellow or orange peppers with flat bottoms.

Ingredients

6 sweet peppers 6 6sweet peppersweet peppers
1 cup long-grain rice , rinsed and drained1 1cup cuplong-grain rice, rinsed and drained
1/4 tsp salt 1/4 1/4tsp tspsalt
2 pkg (each 8 oz/240 g) tempeh 2 2pkg (each 8 oz/240 g) pkg (each 8 oz/240 g)tempeh
1/4 cup olive oil 1/4 1/4cup cupolive oil
1 onion , finely diced1 1oniononions, finely diced
1 stalk celery , finely diced1 1stalk celery, finely diced
3 cloves garlic , minced3 3cloves garlic, minced
1/4 cup dry white wine 1/4 1/4cup cupdry white wine or tomato juice
3 tbsp sodium-reduced soy sauce 3 3tbsp tbspsodium-reduced soy sauce
2 tsp dried oregano 2 2tsp tspdried oregano
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/4 cup nutritional yeast flakes , (optional)1/4 1/4cup cupnutritional yeast flakes, (optional)
1 can (28 oz/796 mL) crushed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)crushed tomatoes
2 bay leaves 2 2bay leafbay leaves
1 fresh basil sprig 1 1fresh basil sprig

Preparation

About 1 inch (2.5 cm) down from stem end, slice tops off peppers. Reserve tops; scrape out ribs and seeds from peppers.

In saucepan, bring 1-1/2 cups (375 mL) water, rice and salt to boil. Reduce heat; simmer, covered, until no liquid remains, 20 minutes. Remove from heat; let stand, covered, for 10 minutes. Scrape into bowl; let cool.

Using coarse side of box grater, grate tempeh.

In large skillet, heat half of the oil over medium heat; fry onion, celery and garlic until softened, about 5 minutes. Add tempeh, wine, soy sauce, oregano, salt and pepper. Cook until no liquid remains, about 1 minute.

Scrape over rice. Add parsley, and yeast (if using); toss to combine. Divide stuffing among peppers, mounding tops. Snugly arrange peppers in single layer in 10- x 10- x 4-inch (5 L) baking dish; top with reserved tops.

Mix tomatoes with 1 cup (250 mL) water; spoon around peppers. Tuck bay leaves and basil around edges; drizzle peppers with remaining oil.

Cover with lid or foil; bake in 350°F (180°C) oven until peppers are almost tender, 1 hour. Uncover; bake until tender, 20 minutes.

Source : Canadian Living Vegetarian Collection 2010