Tempeh-Stuffed Peppers

Sara Harter Fredette

Williamsburg, MA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 5-qt

4 oz. tempeh, cubed

1 garlic clove, minced

28-oz. can crushed tomatoes, divided

2 tsp. soy sauce

¼ cup chopped onions

1½ cups cooked rice

1½ cups shredded cheese

Tabasco sauce, optional

4 green, red, or yellow, bell peppers, tops removed and seeded

¼ cup shredded cheese

1. Steam tempeh 10 minutes in saucepan. Mash in bowl with the garlic, half the tomatoes, and soy sauce.
2. Stir in onions, rice, 1½ cups cheese, and Tabasco sauce. Stuff into peppers.
3. Place peppers in slow cooker, 3 on the bottom and one on top. Pour remaining half of tomatoes over peppers.
4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours. Top with remaining cheese in last 30 minutes.

When using fresh herbs you may want to experiment with the amounts to use, because the strength is enhanced in the slow cooker, rather than becoming weaker. —Annabelle Unternahrer, Shipshewana, IN