Mexican Tempeh Stuffed Peppers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F.

Step 2

Slice the peppers in half, remove the seeds and set aside.

Step 3

Heat a skillet over medium high heat and add vegetable oil and white onion. Sauté for 2 minutes, then add garlic and sauté for an additional 2 minutes.

Step 4

Add the cumin, salt and chili powder to the onion and garlic mixture. Stir to combine.

Step 5

Crumble the tempeh into the pan and cook over medium heat for 3-4 minutes.

Step 6

Add black beans, tomato paste and water, and cook for an additional 3 minutes.

Step 7

Remove the tempeh mixture from the heat and spoon it into the open pepper halves. Evenly distribute the cheese among the peppers.

Step 8

Bake for 15 minutes.

Step 9

Top each pepper with a dollop of Greek yogurt and a sprinkle with cilantro, if using.

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