Hungarian Stuffed Peppers

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* Exported from MasterCook *

 

Hungarian Stuffed Peppers

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons vegetable oil

3 garlic cloves -- minced or pressed

2 cups chopped onions

8 ounces tempeh -- cut in 1/2-inch cubes

2 tomatoes -- chopped

3 medium celery stalks -- diced

1 cup diced carrots

1 1/2 cups diced potatoes

2 tablespoons dry red wine

1 tablespoon sweet Hungarian paprika

1 tablespoon dried dill

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon Dijon mustard

6 red or green peppers

3/4 cup tomato juice or water -- (3/4 to 1 cup)

1 cup sour cream

 

Serves 4 to 6

This is a sort of Hungarian goulash in a pepper shell, slightly sweet with

paprika. We don't know if they've discovered tempeh in Budapest yet, but if they

have, it may go something like this....

 

Saute the garlic and onions in the oil until the onions begin to soften. Add the

tempeh and cook until it begins to brown, stirring often. Add the tomatoes,

celery, carrots, potatoes, wine, and seasonings and cook covered on low heat,

until the vegetables are tender. It may be necessary to add a small amount of

stock or water to prevent the mixture from sticking.

 

Cut the peppers in half lengthwise and remove the seed. Leave the stems on if

you can, because then the pepper halves will hold their shape better during

baking. Fill each pepper half with stuffing and place in an oiled baking pan.

Add about 1/2 inch of tomato juice or water to the bottom of the pan. Bake

tightly covered at 375F for 40 minutes.

 

Serve on a bed of rice or noodles. Spoon some of the baking liquid over the

stuffed peppers and top with a dollop of sour cream.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom Inc. "

 

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Per Serving (excluding unknown items): 475 Calories; 31g Fat (56.1% calories

from fat); 16g Protein; 38g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol;

1163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0

Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0