2 cups onion

2 minced garlic cloves

2 cups finely grated carrot

1 cup vegetable stock

4 medium green bell peppers

12 ounce grated tempeh

2 tablespoons soy sauce

¼ cup whole grain bread crumbs

¼ cup cooked black beans

2 cloves minced garlic

1 teaspoon dried oregano or basil

½  teaspoon thyme

Black pepper to taste

 

Saute onion and garlic in oil in a large, oven-proof 4 quart pot with lid. Add carrot and vegetable stock. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the bell peppers. Scoop out the insides, and discard the seeds. Combine ingredients for the pepper’s filling including tempeh, soy sauce, bread crumbs, cooked beans, and seasonings in a mixing bowl. Mix to distribute herbs and spices evenly. Add black pepper. Divide filling into four portions, then stuff one portion 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 and lid to the oven. Bake for 30 minutes. Remove lid and bake another 14-21 minutes. Serve hot and topped with sauce.