taco tempeh

Taco Tempeh, Black Bean And Rice Stuffed Peppers

bell peppers

tempeh

extra virgin olive oil

garlic clove, minced

red onion, diced

(15 ounces) can black beans,

(14.5 ounces) can diced tomatoes

+ 1 teaspoon taco seasoning

brown rice

Mexican cheese

jalapeno slices, guacamole, etc

Taco Tempeh, Black Bean and Rice Stuffed Peppers

Preheat the oven to 375 degrees. Spritz a large baking dish with cooking spray and add in the pepper halves. Spritz with more cooking spray and bake for 20 minutes.

Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it's cool enough to handle, crumble it into pieces, slightly larger than a ground meat texture.

While tempeh cooks, place a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions and cook until onions are translucent, about 3 minutes. Add the tempeh, black beans, and tomatoes, stir, and add the taco seasoning. Stir well to combine and turn the heat off. Add the rice and 1/2 cup of the cheese and stir well to combine. 

Stuff the mixture into the pepper halves and top with remaining cheese. Bake for 10-15 minutes or until cheese is melted and peppers are tender. Garnish as desired.

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Taco Tempeh, Black Bean And Rice St...

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