Tempeh Stuffed Peppers

1 tb Olive or toasted sesame oil

2 c Onion

2 Cloves minced garlic

2 c Fresh tomatoes, chopped

1 sm Tomato, pureed to yield 1/2

-cup 1/2 c Sauerkraut

4 md Red or greeen bell peppers

12 oz Soy or 3-5 grain tempeh,

-grated 2 tb Dark barley or red miso, or

-tamari or shoyu 1/4 c Whole grain bread crumbs,

-cracker crumbs, or rolled -oats 1/4 c Cooked beans (black, pinto,

-azuki, anazazi, or kidney) 2 tb Dried onion flakes

2 ts Dried garlic flakes OR

-1-2 cloves garlic, minced -finely 1 ts Dried oregano or basil

1/2 ts Thyme or marjoram

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.