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Red Peppers Stuffed with Tempeh, Cremini, Mushrooms & Herbs
September 30, 1999
2 Min Read
Red Peppers Stuffed with Tempeh, Cremeni Mushrooms & Herbs Makes 12 servings 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.
Prep Time: 20 minutes
Cooking Time: 1 hour
6 red peppers
2 to 3 teaspoons extra-virgin olive oil
4 large cremini mushrooms
1-1/2 cups filtered water
2 cloves garlic
3/4 to 1 teaspoon sea salt
Ground pepper to taste
1-1/2 tablespoons lemon juice
1 medium onion, chopped
18-ounce block tempeh
2 shallots, peeled and sliced
1 tablespoon each fresh chopped sage and 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 to 2 cups tomato sauce
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 sauté 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 to 2 tablespoons of tomato sauce. Carefully cover the stuffed peppers with foil.
8. In a preheated oven, bake the stuffed peppers at 375°F for 30 minutes.
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