Stuffed Bell Peppers

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!


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