http://www.wheatfreemeatfree.com/2009/09/tempeh-spinach-stuffed-peppers/ Gluten-Free, Vegetarian Recipes Sat, 17 Jul 2010 17:24:26 +0000 hourly 1 http://wordpress.org/?v=3.0 http://www.wheatfreemeatfree.com/2009/09/tempeh-spinach-stuffed-peppers/comment-page-1/#comment-2214 Kalinda Sun, 01 Nov 2009 18:09:33 +0000 http://www.wheatfreemeatfree.com/?p=660#comment-2214 Those peppers sound great and quite healthy to boot. I think you just have to try tempeh to figure out if you like it or not. It's very different from tofu. Unlike tofu, it certainly has a distinctive taste, kind of mushroomy. I like it. Mike likes it enough. It's a good way to mix things up a bit. Those peppers sound great and quite healthy to boot. I think you just have to try tempeh to figure out if you like it or not. It’s very different from tofu. Unlike tofu, it certainly has a distinctive taste, kind of mushroomy. I like it. Mike likes it enough. It’s a good way to mix things up a bit.

]]> http://www.wheatfreemeatfree.com/2009/09/tempeh-spinach-stuffed-peppers/comment-page-1/#comment-2213 Les O'Riley Sat, 31 Oct 2009 16:07:50 +0000 http://www.wheatfreemeatfree.com/?p=660#comment-2213 I made stuffed peppers for supper last nite. Green ones and red ones. The black ones remind me of a dark eggplant color. I stuffed mine with sauteed onions & garlic, zucchini, chopped cabbage, (from a bag, so handy,) cranberries, (dehydrated from a bag as well, thank you SunMaid) and rice. Spices included cumin, oregano, garlic powder, onion powder, Coleman powdered mustard, ginger, cayenne and cinnamon. I made two batches, one with ground beef that I precooked for my wife, and the straight veggie version for me. I must say, I think the cranberries were the most fun addition. I gave the peps a 5 minute blanch after coring them, then stuffed 'em, and put them in a 350º oven for 45 min to let everything meld nicely. Topped with tomato sauce and generous portion of fresh basil. Yummy! Your sound dee-lish too. You'll have to tell me about tempeh. It still is a mystery to me. I've never used it. Tofu, yes. Tempeh, no. Am I missing something good here? I made stuffed peppers for supper last nite. Green ones and red ones. The black ones remind me of a dark eggplant color. I stuffed mine with sauteed onions & garlic, zucchini, chopped cabbage, (from a bag, so handy,) cranberries, (dehydrated from a bag as well, thank you SunMaid) and rice. Spices included cumin, oregano, garlic powder, onion powder, Coleman powdered mustard, ginger, cayenne and cinnamon. I made two batches, one with ground beef that I precooked for my wife, and the straight veggie version for me. I must say, I think the cranberries were the most fun addition. I gave the peps a 5 minute blanch after coring them, then stuffed ‘em, and put them in a 350º oven for 45 min to let everything meld nicely. Topped with tomato sauce and generous portion of fresh basil. Yummy! Your sound dee-lish too. You’ll have to tell me about tempeh. It still is a mystery to me. I’ve never used it. Tofu, yes. Tempeh, no. Am I missing something good here?

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