Yummy Red Bell Peppers stuffed with goodness and topped with melted cheddar chesse and jalapeño pepper chunks. Here is what you need.
4 Bell Peppers
1 cup of TSP (Textured Soy Protein)
1/2 cup of Black beans
1/4 cup of cut corn
1 jalapeño pepper diced in little squares
1/2 cup of Daiya cheddar cheese
7 oz. of boiling water
2 tsp. of tomato paste
½ onion finely chopped
½ red bell pepper finely chopped
1 garlic clove
2 tbsp. of parsley flakes
¼ tsp. of chili powder mix
¼ tsp. of paprika
1 tsp. of oregano
Extra Virgin Olive Oil
Clover sprouts (optional)
– Preheat the oven to 400 degrees.
-Slice the top off your peppers, remove the seeds, brush them with some olive oil, and season with salt, pepper and parsley flakes. Place them in the oven for about 8 minutes.
-Cook the TSP according to instructions, basically pour the 7 oz. (7/8 of a cup) of boiling hot water over the Textured Soy Protein and let it stand for about 5 minutes.
-Meanwhile place a large skillet over medium-high heat, add 2 tsp. of oil and caramelize the onion, red bell pepper, and garlic. Add the TSP, corn, tomato paste, and beans along with a little bit of water (about 2 tbsp.) Mix well, and season with chili powder, paprika, oregano, salt and pepper.
– Stuff each pepper with this yummy mix, top with delicious cheese and jalapeño chunks and return to oven, this time on broil at high heat for about 5 minutes or until the cheese melts.
– Place on a bed of clover sprouts or any sprout of your choice.
Have fun cooking and enjoy!