Tempeh stuffed peppers

Yield: 4 Servings

Ingredients:

1 tb Olive or toasted sesame oil
2 c Onion
2 Cloves minced garlic
2 c Fresh tomatoes chopped
1 sm Tomato pureed to yield 1/2 -cup
1/2 c Sauerkraut
4 md Red or greeen bell peppers
12 oz Soy or 3-5 grain tempeh -grated
2 tb Dark barley or red miso or -tamari or shoyu
1/4 c Whole grain bread crumbs -cracker crumbs or rolled -oats
1/4 c Cooked beans (black

Instructions:

pinto -azuki anazazi or kidney) 2 tb Dried onion flakes 2 ts Dried garlic flakes OR -1-2 cloves garlic minced -finely 1 ts Dried oregano or basil 1/2 ts Thyme or marjoram Saute onion briefly in oil in a large heavy oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the insides and discard the seeds. In a mixing bowl combine filling ingredients including tempeh miso bread crumbs cooked beans and seasonings. Mix with your hands briefly to distribute herbs and spices evenly. Diide filling into 4 balls then stuff into each of the bell peppers. Preheat oven to 350 degrees. Place bell peppers upright in the pot with the sauce. Cover and let simmer on top of the stove for 10 minutes. Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake another 20-15 minutes. Serve piping hot in bowls topped with sauce. Accompany with whole grain bread or tortillas and salad. Variation: in place of fresh tomato and tomato puree use 2 cups finely grated carrot or minced winter squash then add 1 c of water or soup stock.