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.
- Portion size 6 servings
- Credits : Canadian Living Vegetarian Collection 2010
MethodAbout 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 facts Per serving: about
- Sodium 981 mg
- Protein 20 g
- Calories 434.0
- Total fat 18 g
- Potassium 1039 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 53 g
- Iron 35.0
- Folate 28.0
- Calcium 15.0
- Vitamin A 28.0
- Vitamin C 280.0