As a lover of all things peppers I couldn’t resist purchasing a package of four long red peppers. They look similar to Cubanelle or Anaheim peppers but are called Sweet Twister peppers. When I see peppers of that size my first thought is to stuff them. In my ongoing quest to find ways to prepare tempeh that I actually like that became the base for the filling.
Chopped onion, celery and garlic were sautéed first with a little olive oil and a pinch of salt.
Chopped tempeh and mushrooms were added.
After several minutes cooked brown rice was mixed in.
The filling mixture was seasoned with mushroom ketchup, which is essentially a mushroom flavored soy sauce.
The peppers were charred by the flame of a torch rather than roasted in the oven. While more labor intensive, the peppers are less likely to be overdone, which renders them unsuitable for stuffing.
On a whim, while the stuffed peppers were baking in the oven, I decided to make a sauce based on the juiced cilantro I made the other day and mentioned briefly in this post. I made a roux using coconut oil, olive oil and all purpose flour, then whisked in the liquid cilantro and vinegar preparation. To balance the vinegar I added a drizzle of agave nectar and a little salt.
The stuffed peppers should have been baked in individual dishes in which they would be served and eaten as it was impossible to transfer the cooked peppers from baking dish to plate without them falling apart. They were delicious though. This was indeed a great way to enjoy tempeh.