Tempeh-Stuffed Peppers

Tempeh-Stuffed Peppers


  • 6 medium green, red or yellow bell peppers
  • 1small onion, chopped
  • 1zucchini,cut into bite-size pieces
  • 1cup cooked brown rice
  • 8 oz. tempeh, cubed
  • 2 Tbs.. tamari
  • 3/4 cup water
  • 8 basil leaves, chopped
  • 1 clove garlic, minced
  • 3 Tbs. bread crumbs
  • 2 Tbs. olive oil


Preheat oven to 325 degrees. Slice the top of the peppers off, chop, and set aside. Parboil peppers run under cold water to stop cooking. When cool enough to handle, core peppers (discard stalks, seeds and white membrane). Meanwhile, in a small saucepan, combine tamari and water. Bring boil, cover and simmer 20 minutes. Drain; transfer to medium bowl. Stir in basil and garlic, mashing tempeh with back of spoon. Sauté onion in small amount of olive oil until translucent. Add tops of peppers and zucchini, sauté briefly. Add brown rice and tempeh. Season with salt and pepper to taste. Using a teaspoon, fill peppers loosely with tempeh mixture. Place upright in lightly oiled baking dish; sprinkle with bread crumbs and drizzle with oil. Bake until peppers are tender, about 25 minutes, then broil 2 minutes or until tops are brown. Serve hot.

  • 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min