Diabetic, Italian, Vegetarian

Vegan Stuffed Green Peppers

challahgirl, this one’s for you!
  • 2 medium red, yellow, or green bell peppers
  • 8 ounces tempeh, cubed
  • 2 teaspoons tamari
  • 3/4 cup water
  • 4 basil leaves, chopped
  • 1 clove garlic, minced
  • 1/4 cup bread crumbs (Can use more )
  • 2 teaspoons olive oil


  1. Preheat oven to 325 degrees F.
  2. Parboil peppers 5 minutes in gently boiling water.
  3. Remove peppers; run under cold water to stop cooking.
  4. When cool enough to handle, core peppers, discarding stalks, seeds, and white membrane.
  5. While peppers cook, combine tempeh, tamari, and water in a small pot. Bring to a boil, cover, and simmer 20 minutes.
  6. Drain; transfer to a medium bowl.
  7. Stir in basil and garlic, mashing tempeh with the back of a spoon.
  8. Usnig a teaspoon, fill peppers loosely with tempeh-tamari mixture.
  9. Place upright in a lightly-oiled baking dish; sprinkle with bread crumbs and drizzle with oil.
  10. Bake 25 minutes, then broil 2 minutes or until top is brown.
  11. Serve hot.
  12. Variation: Stir minced ginger, onion, or chilies into cooked tempeh-tamari mixture.

2 thoughts on “Vegan Stuffed Green Peppers”

  1. Yay, Tempeh!

    Ekuhns, thank you for posting this recipe for me. It sounds delicious.

    I think I’ll try cooking it this weekend and post the pictures of the end result!

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