Recipe - Tempeh Stuffed Peppers

1 tablespoon Olive or toasted sesame oil
2 cup Onion
2 Cloves minced garlic
2 cup Fresh tomatoes, chopped
1 small Tomato, pureed to yield 1/2
cup
One half cup Sauerkraut
4 md Red or greeen bell peppers
12 ounce Soy or 35 grain tempeh,
grated
2 tablespoon Dark barley or red miso, or
tamari or shoyu
One fourth cup Whole grain bread crumbs,
cracker crumbs, or rolled
oats
One fourth cup Cooked beans (black, pinto,
azuki, anazazi, or kidney)
2 tablespoon Dried onion flakes
2 teaspoon Dried garlic flakes OR
12 cloves garlic, minced
finely
1 teaspoon Dried oregano or basil
One half teaspoon Thyme or marjoram

Saute onion briefly in oil in a large, heavy, ovenprof 4 quart pot. Ad
garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut.
Stir, cover then simmer on low heat 510 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 2015 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 cup of water or soup stock.