Thursday, December 12, 2013

Savory Vegan Stuffed Bell Peppers

I love stuffed peppers, and didn't think it was possible to serve up a vegan version as good as the meat-filled and cheese-topped peppers my mother served up when I was a kid, or those I served my family in years past. I've since changed my tune and share my recipe with you here.


4 medium green Bell Peppers
1 single package of unflavored Tempeh
1/2 Tablespoon Olive Oil
1/4 cup fresh Onion, minced
1/4 cup organic Catsup
1 cup soft gluten-free Bread Crumbs
1/2 teaspoon dried Basil Leaves
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/2 teaspoon Herbamare (vegetable salt)
1/4 teaspoon rubbed Sage
1/4 cup Water


1/4 cup hot Water
1/2 teaspoon Better than Bouillon Vegetable Stock Paste
Shredded Diaya brand Mozerella Cheese (non-dairy)


  1. Preheat oven to 350 degrees.
  2. Wash peppers. Leave them whole, but cut off the tops, and removed the pulp and seeds, and rinse seeds from cavity.
  3. Steam the peppers upside down in a steamer or on the stove in a covered pot with a small amount of water to steam for five minutes.
  4. Brown the crumbled tempeh on medium heat in hot oil, adding onions, catsup, water, bread crumbs, basil leaves, salts, herbs and seasonings. Adjust salt, herbs and seasonings to taste.
  5. Fill the peppers with the tempeh mixture and place in a square or round glass baking dish. 
  6. Dissolve vegetable stock base in 1/4 cup hot water and add to the bottom of the baking dish.
  7. Cover the baking dish with foil, then bake the peppers at 350 degrees for 40 minutes.
  8. Uncover the peppers, top with shredded cheese and paprika for another 10 minutes. If you want the cheese to bubble and brown a bit, you can broil for a few minutes.
Serves 4