Tempeh-Stuffed Peppers

Preheat oven to 325 degrees. Lightly oil a baking dish.

Parboil bell peppers for 5 minutes in gently boiling water. Remove peppers from water. Run under cold water to stop cooking.

When peppers are cool enough to handle, core peppers, discarding the stalks, seeds and white membrane.

While the peppers are cooking, combine tempeh, tamari and 3/4 cup water in a small pot. Cover and bring to a boil. Simmer, covered, 20 minutes. Drain.

Transfer to a medium-size bowl. Stir in basil and garlic, mashing tempeh with the back of a spoon. If desired, stir in minced ginger, onion or chilies.

Place peppers upright in the lightly oiled baking dish. Using a teaspoon, loosely fill the bell peppers with tempeh-tamari mixture. Sprinkle with bread crumbs. Drizzle with olive oil.

Bake at 325 degrees for 25 minutes. Broil for 2 minutes or until top is brown. Serve hot.