Tempeh Stuffed Peppers

• 1 tablespoon olive oil
• 2 cups onions
• 2 cloves garlic minced
• 2 cups italian plum (roma) tomatoes chopped
• 1 small tomatoes
• 1/2 cup sauerkraut
• 12 ounces tempeh
• 1/4 cup bread crumbs
• 1/4 cup beans cooked
• 2 tablespoons onion flakes dried
• 1 teaspoon oregano

1. Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot.
2. Add garlic if desiredl Add chopped tomaoto and tomato puree.
3. Add sauerkraut.
4. Stir, cover then simmer on low heat 5 to 10 minutes.
5. Cut the cap off the vell peppers.
6. Scoop out the insides, and discard the seeds.
7. In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings.
8. Mix with your hands briefly to distribute herbs and spices evenly.
9. Diide filling into 4 balls, then stuff into each of the bell peppers.
10. Preheat oven to 350F (180C).
11. Place bell peppers, upright, in the pot with the sauce.
12. Cover and let simmer on top of the stove for 10 minutes.
13. Transfer the pot to the oven.
14. Bake for 30 minutes.
15. Remove lid and bake another 20 to 15 minutes.
16. Serve piping hot in bowls, topped with sauce.
17. Accompany with whole grain bread or tortillas and salad.

olive oil, onions, garlic, italian plum, tomatoes, sauerkraut, bread crumbs, beans cooked, onion, oregano

Taken from recipeland.com/recipe/v/tempeh-stuffed-peppers-45656 (may not work)