Red Peppers Stuffed With Tempeh, Cremini Mushrooms & Herbs

[Guest guest]

* Exported from MasterCook *

 

Red Peppers Stuffed With Tempeh, Cremini Mushrooms & Herbs

 

Recipe By : Delicious! Magazine, October 1999, page 38

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 red peppers

2 teaspoons extra-virgin olive oil -- up to 3 teaspoons

4 large cremini mushrooms

1 1/2 cups filtered water

2 cloves garlic

3/4 teaspoon sea salt -- up to 1 teaspoon

Ground pepper -- to taste

1/2 tablespoon lemon juice

1 medium onion chopped

8 ounces tempeh

2 shallots -- peeled and sliced

1 tablespoon fresh chopped sage

1 tablespoon fresh chopped thyme

2 tablespoons fresh chopped rosemary

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 organic egg

1/2 cup pine nuts

1 1/2 cups tomato sauce -- up to 2 cups

 

Makes 2 servings

PREP TIME: 20 MINUTES

COOKING TIME: 1 HOUR

 

There is a strong correlation in population studies between low incidences

of breast cancer and consumption of soy. A 1996 study shows that fermented

soy foods - miso, natto and tempeh contain greater amounts of the

protective isoflavone genistein.

 

1. Cut the tops off the red peppers. Seed and rinse. In a large pot,

boil enough water to cover the peppers. Submerge the red peppers into

rapidly boiling water. Boil for 4 minutes. Remove, cool and pat

dry. Lightly oil (with olive oil) the bottom of a glass dish, and rub a

little olive oil into both the outside and inside of the peppers.

 

2. Clean mushrooms using a damp cloth. Dry thoroughly, roughly slice and

set aside. Using approximately 1/2 teaspoon of water and 1/2 teaspoon of

olive oil, lightly oil a small saute pan. Slice garlic and gently sauté

mushrooms on low heat for 4 to 5 minutes. While sautéing, season mushrooms

with 1/3 teaspoon salt, ground pepper, and 1 to 2 teaspoons lemon

juice. Continue to sauté for 5 minutes more, remove, and set aside in a

large bowl.

 

3. Using the sauté pan, water sauté, chopped onion in one tablespoon water.

 

4. Crumble block of tempeh into the water mixture in the pan (cut the

tempeh in half and the halves into slices for easy crumbling). Season with

1 tablespoon of lemon juice and the shallots.

 

5. Cook over medium heat for 10 minutes, uncovered. Add 1 teaspoon of

salt and 1 tablespoon each of chopped sage, thyme and rosemary. Continue

to cook for several more minutes. Season with a little ground pepper.

 

6. Add the cooked tempeh and herbs to the bowl with the other

ingredients. Continue seasoning with paprika, cayenne pepper, 1 tablespoon

chopped rosemary and 1 tablespoon olive oil. Mix gently. In a small bowl,

beat the egg with a fork for a couple of minutes. Combine beaten egg with

the tempeh and other ingredients. Add the pine nuts and a couple of

pinches of sea salt.

 

7. Stuff peppers with tempeh mixture. Top each stuffed pepper with 1-2

tablespoons of tomato sauce. Carefully cover the stuffed peppers with foil.

 

8. In preheated oven, bake the stuffed peppers at 375F for 30 minutes.

 

Calories per serving: 117, Fat: 6 g, % fat calories: 43, Cholesterol: 18

mg, Carbohydrates: 12 g, Protein: 7g.

 

 

 

- - - - - - - - - - - - - - - - - -