Moosewood: Hungarian Stuffed Peppers

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* Exported from MasterCook *

 

Hungarian Stuffed Peppers

 

Recipe By : New Recipes from Moosewood Restaurant, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Moosewood

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons vegetable oil

3 cloves garlic -- minced or pressed

2 cups onions -- chopped

8 ounces tempeh -- cut in 1/2 inch cube

2 tomatoes -- chopped

3 medium celery stalks -- diced

1 cup carrots -- diced

1 cup potatoes -- diced

2 tablespoons dry red wine

1 tablespoon sweet Hungarian paprika

1 tablespoon dried dill

2 teaspoons salt

1 1/4 teaspoons black pepper

1/2 teaspoon Dijon mustard

6 red or green peppers

3/4 cup tomato juice or water (3/4 to 1)

1 cup sour cream

 

Sauté the garlic and onions in the oil until the onions begin to soften. Add the

tempeh and cook until it begins to brown, stirring often. Add the tomatoes,

celery, carrots, potatoes, wine, and seasonings and cook covered on low heat,

until the vegetables are tender. It may be necessary to add a small amount of

stock or water to prevent the mixture from sticking.

 

Cut the peppers in half lengthwise and remove the seed. Leave the stems on if

you can, because then the pepper halves will hold their shape better during

baking. Fill each pepper half with stuffing and place in an oiled baking pan.

Add about 1/2 inch of tomato juice or water to the bottom of the pan. Bake

tightly covered at 375° for 40 minutes.

 

Serve on a bed of rice or noodles. Spoon some of the baking liquid over the

stuffed peppers and top with a dollop of sour cream.

 

 

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