1/2 cup vegetable oil
2 quarts onions, chopped
4 tablespoons
garlic or 12 cloves
2 pounds tempeh, cut into 1/2-inch cubes
3 pounds tomatoes, seeded and chopped or 1 can (10 pounds), drained and chopped
4 pounds corn, frozen and thawed
1 1/2 tablespoons
ground cumin 2 tablespoons
coriander seeds 4 pounds 6 oz kidney beans or 1 can (10 pounds), drained and slightly mashed
2 cups Spanish olives, chopped (optional)
1/2 cup soy sauce
24 whole peppers (red, green, or half and half)
3 cups tomato juice or water
salt to taste
black pepper to taste
3 cups hot sauce
3 cups sour cream (optional)
In a large, heavy skillet or stainless steel pot, sauté the onion and garlic in oil until they soften.
Add the tempeh with more oil, if necessary, and continue to sauté until it is browned.
Add the tomatoes, corn, and spices and cook, covered, until the vegetables are heated.
Transfer the skillet contents to a large bowl. Mix in the cooked beans, olives, soy sauce, salt, and pepper.
Cut the peppers in half lengthwise, leaving the stems on. Remove the seeds and membranes and fill each half with about 2/3 cup of filling.
Place the pepper in a lightly oiled pan with 1/2 inch of tomato juice or water. Bake, tightly covered, at 375 degrees for 40 to 50 minutes.
Serve topped with hot sauce and the optional sour cream.
