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Prep time
25 minutes
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Cook time
30 minutes
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Serves
5
Author Notes
Quick, easy and nutritious vegan weeknight meal! —nicolelupu
Ingredients
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5
Bell Peppers (washed, halved and scooped)
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1 packet
Tempeh
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1 cup
White quinoa (cooked)
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1/2 cup
Frozen corn
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1/2 cup
Black beans (drained and rinsed)
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1
Jalapeno pepper (washed and diced)
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1/2
Bell pepper (washed and diced)
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1 packet
Taco seasoning (organic preferable or make your own!)
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3/4 cup
water
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1 tablespoon
Avocado oil
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1/2 cup
Shredded vegan Colby jack cheese
Directions
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Preheat your oven to 400 degrees.
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Cube and steam your tempeh approx 5-7 mins until softened.
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While the tempeh steams, gather your ingredients and prep you bell peppers by washing and slicing them in half and then cleaning out the centers of any stems or seeds. Place them in a shallow casserole dish and microwave on high about 3 mins until they are warm and just slightly softened.
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When the tempeh is finished steaming add the avocado oil to your saute pan and add the chopped jalapeno and bell peppers and cook 2-3 mins then begin crumbling in your tempeh. Add in the cooked quinoa and mix to combine.
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After the quinoa is fully combined add the taco seasoning and water together and add to you veggies, quinoa and tempeh. Mix in the the frozen corn and rinsed black beans. Allow the mixture to cook 3-5 minutes to bring the flavors together and fully warm the corn and beans.
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Spoon the filling into your prepared bell peppers and top with cheese of choice.
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Cover the dish with foil and bake in your preheated oven 15-20 mins, then remove from the oven, rotate your dish and remove the foil. Cook for an additional 10 mins until the peppers are soft and the cheese is melted and bubbly. Serve with lime, avocado and tortilla shreds or chips.
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Makes 5 servings of 2 halves each!
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