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TEMPEH STUFFED PEPPERS

Ingredients: 1 Tablespoon(s) Olive or toasted sesame oil 2 Cup(s) Onion 2 Cloves minced garlic 2 Cup(s) Fresh tomatoes, chopped 1 small Tomato, pureed to yield 1/2 cup 1/2 Cup(s) Sauerkraut 4 medium Red or greeen bell peppers 12 Ounce(s) Soy or 3-5 grain tempeh, grated 2 Tablespoon(s) Dark barley or red miso, or tamari or shoyu 1/4 Cup(s) Whole grain bread crumbs, cracker crumbs, or rolled oats 1/4 Cup(s) Cooked beans (black, pinto, azuki, anazazi, or kidney) 2 Tablespoon(s) Dried onion flakes 2 Teaspoon(s) Dried garlic flakes OR 1-2 cloves garlic, minced finely 1 Teaspoon(s) Dried oregano or basil 1/2 Teaspoon(s) Thyme or marjoram Directions: Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 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 20-15 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 c of water or soup stock.
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When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 3/4 inch Crabmeat stuffed eggs Shred crabmeat; discard any shells or cartilage. Peel eggs and cut them in half lengthwise. Remove yolks and mash them thoroughly in a medium bowl; set whites aside. Add remaining ingredients and mix well. Stuff each egg white half with filling. C Stuffed grape leaves In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burn Stuffed cherry tomatoes cut the tops off the tomatoes with a serrated knife. cut the inside tendons with a small knife and scoop out the pulp with a small spoon. drain upside down on papper towell. drop a small clam, oyster or mussel into each tomato. garnish with a drop of may Cheese-souffle stuffed tomatoes In a saucepan, melt butter and stir in flour. 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If the idea of stuffing the olives throws you, don't do Hot stuffed avocado Roll outside of peeled avocados in lemon juice to keep color. Put in large baking pan. Sprinkle with lemon juice and garlic powder. Melt butter; add green onions, celery salt and pepper. Cook 5 minutes. blend in flour. Add cream. Cook while stirri Stuffed turkey drumsticks Preheat oven to 375F degrees. Lightly grease a 13X9X2 inch baking pan; set aside. Combine shallots, parsley, tarragon, green onion, ginger, and salt in work bowl of a food processor and whirl until blended. Add lemon juice and oil and whirl unti Orange broccoli & peppers In a medium saucepan cook broccoli and sweet pepper in a small amount of lightly salted water about 8 minutes or until broccoli is crisp-tender. Drain; keep warm. Meanwhile, for sauce, in a small saucepan cook onion garlic in hot margarine or butter All-hands stuffed chicken breast James Brown, of Engine Company 81 in the Bronx, New York, won the contest with this dish. You can tell just by reading the recipe that this fireman knows his stuff. I can imagine the pleasure that Company 81 gets when this man turns on the fires . Italian stuffed mushrooms Heat oven to 350F degrees. Twist mushrooms stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, Stuffed jalapenos Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry f Brie-stuffed chicken breasts Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove f Cheesy stuffed chicken breasts Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle wi Windsor's penne with sausage and peppers Heat one tablespoon of the olive oil in a frying pan and add the sausage, squeezed out of its casing and into the pan. Saute sausage, breaking it up, until brown, about 3 minutes. Remove sausage with a slotted spoon and discard fat. Pour the remaining o