Summon the Halloween spirit with our Tofu, Black Bean, and Cheese Stuffed Halloween Peppers recipe. A balanced and delicious combination for a spooky celebration. Frighteningly tasty for the whole family!
Preparation
20
min
Cooking
40
min
Servings
4
Nutrition Facts (per serving)
Calories
340
Fat
9
Carbohydrates
55
Fibre
7
Protein
24
Sodium
310
Ingredients
- 4 bell peppers (orange, red or yellow)
- ½ yellow onion, diced.
- 170 g (1 ⅓ cup) black beans, canned, rinsed.
- ½ block (170 g) extra-firm tofu, crumbled
- 195 g (1 cup) brown rice, dry.
- 120 g (2/3 cup) mozzarella cheese, part skim, grated
- 2 ml (½ tsp) Sriracha or RedHot type hot sauce (optional)
- PAM-type oil spray
- Salt and pepper to taste
Notes: For a non-vegetarian version, you can replace the tofu with cubed chicken or ground meat.
Preparation
- Preheat the oven to 450°F.
- Cook rice according to package directions.
- In a small non-stick skillet, spray with PAM spray oil and cook onion and tofu. Cook over medium heat until cooked through.
- When everything is cooked, in a bowl, combine rice, tofu and black beans.
- Remove stem from each bell pepper. On one side only, cut with a knife two small triangles for the eyes and 1 horizontal line for the mouth, to create a face (optional).
- Add the rice, black bean and tofu mixture to each bell pepper. Top peppers with cheese.
- Bake 30-45 min or until pepper is tender.
