“Def Pepper”- Quinoa Stuffed Bell Peppers with Black Beans, Tempeh and Tofu
Let me first apologize for the not so great photo of today’s dish. Like many of us, I got distracted while my peppers were in the oven and unfortunately my cheese got a little over done. But, nevertheless, the dish was tasty and delish.
Also, I’ll be heading out of the country for about 2 weeks. Unfortunately, I will not have internet access so I will not be able to post. But, when I come back I’ll have all sorts of new and interesting photos of my tasty travels through Israel.
What You Need (For 2 Whole Peppers):
2 Bell Peppers (sliced in half and seeds removed)
1/2 Cup Quinoa
1 Can Black Beans (drained)
1 Heaping Tbsp. Mushroom Consomme Mix
1/2 Diced Yellow Onion
2 Tbsp. Cascabel Sauce
4 oz of Toasted Tempeh (crumbled)
1/2 Brick Firm Tofu
Shredded Mexi Cheese
Set Oven on 400 degrees convection.
1. Drain and pat the tofu dry. Slice into cubes and place on a greased cookie sheet. Place tray in oven for about 20 minutes or until the tofu cubes have crisped. Set aside.
2. Meanwhile, add the quinoa, mushroom consomme and water to a medium sized pot (follow package directions on how much water and how long to cook the quinoa). Then about 1/2 way through the cooking, add the onions to the pot. Keep stirring so that the quinoa does not stick to the bottom.
3. Then, once the quinoa is complete, add in the black beans, cascabel sauce, tempeh and tofu to the pot. Fold all the ingredients together. Then, use a large spoon to fill the peppers. Place the filled peppers onto a greased cookie sheet and place in oven for about 25 minutes.
4. During the last 5 minutes of cooking, turn off the oven and top the peppers with shredded cheese. Once the cheese has melted, remove from oven and serve.
*Goes perfect with fresh guacamole and sour cream!
7 months ago