| Ingredients 250 g tempeh, cut in small cubes | ||
| 4 bell peppers, green or red | ||
| 1 1/2 cups water | ||
| 4 Tbs tamari | ||
| 5 fresh basil leaves, chopped | ||
| 1 clove garlic, minced | ||
| 2 Tbs vegetable oil | ||
| 1/2 cup bread crumbs Directions Preheat oven to 170°C. Parboil the peppers 5 minutes in water. Cool under cold water. Core the peppers, discarding stalks, seeds and skin. Combine tempeh, tamari and water and simmer for 20 minutes. Drain and transfer to a bowl. Add the basil and garlic. Mash the tempeh with the back of a spoon. Fill the peppers with tempeh mixture and place in a oiled baking dish. Sprinkle with bread crumbs and cover the stuffed peppers with oil. Bake the stuffed peppers for 25 minutes in an oven at 170°C. Finally broil for a few minutes or until top is brown. Serve the stuffed peppers hot with rice. Total servings: 4
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