Stuffed Peppers

1 8oz pkg tempeh, crumpled
1 Tbs basalmic vinegar
2 Tbs soy sauce
2 tsp dried oregano
1 tsp red pepper flakes
1/3 cup chopped white cabbage
3 large bell peppers
1 1 cup cooked rice
28 oz can crushed tomatoes
1 tsp Italian seasoning
salt
sugar
olive oil

In 2 Tbs olive oil, brown tempeh on medium high heat in a large skillet. When tempeh is dark brown all over add vinegar and soy sauce and mix to combine. Remove from heat. Next fry cabbage in some oil for a few minutes, letting it brown a little by cooking over high heat. Remove from heat. Mix together tempeh, cabbage, rice, oregano and red pepper flakes. Add 1 Tbs olive oil to the mixture and then add salt and black pepper to taste. Fill the bottom of a 9 X 13 casserole dish with the crushed tomatoes. Stir in 1 Tbs olive oil, 1 tsp salt and 1 tsp oregano. If the tomatoes are a little sour add 1 tsp of sugar as well. Slice the peppers in half lenghwise and remove the seeds and membranes from the interior of the peppers. Place the peppers in the dish with the tomatoes and fill the peppers with a few spoonfuls of the rice and tempeh mixture. Place a spoonful of the tomatos on top of the peppers and bake at 375 for 45 minutes.