Tempeh Stuffed Peppers

Episode #203
page 246-247 in the book

1 cut tops off bell peppers and remove seeds.  Place in boiling water and remove from heat.  Let stand immersed for 10 minutes to soften peppers.  Remove from water and set aside.
2 cook rice until tender according to package directions.   Set aside.
3 sautÈ tempeh in 1 tablespoon oil over medium heat until lightly browned, lightly sprinkling with seasoned salt.  Add water and allow it to be absorbed, which will take about 30 seconds.  Set aside.
4 sautÈ chopped onion and garlic in 1 tablespoon oil and a little water over medium heat until onions begin to soften.  Add fresh tomato, sun-dried tomatoes, capers, thyme, and pepper to taste and continue to cook for another 5 minutes.
5 add rice and tempeh to vegetables, heat for a minute, and adjust salt and pepper.
6 scoop into peppers and bake at 350 degrees F for about 20 minutes.  Serve hot.

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- 4 medium green bell peppers
- 2/3 cup mixed rice
- 4 ounces tempeh, crumbled
- 3 tablespoons extra-virgin olive oil
- Seasoned salt
- 1/4 cup water
- 2/3 cup chopped onion
- 1 to 3 cloves garlic, chopped
- 1 medium tomato, diced
- 2 tablespoons finely chopped softened sun-dried tomatoes
- 1 tablespoon capers
- 1/4 teaspoon thyme
- Freshly ground black pepper

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