Tested till perfect Tempeh and Rice Stuffed Peppers
Tempeh and Rice­ Stuffed Peppers
Photography by Matthew Kimura

Tempeh and Rice Stuffed Peppers

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Vegetarian Collection 2010

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 45 minutes
  • Portion size 6

Ingredients

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

Nutritional Information Per serving: about

cal 434 pro 20g total fat 18g sat. fat 4g
carb 53g fibre 5g chol 0mg sodium 981mg
potassium 1,039mg

% RDI:

calcium 15 iron 35 vit A 28 vit C 280
folate 28
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