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Slow Cooked Tex Mex Stuffed Peppers

Credit to Gail Ingram Photography
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Onion 1⁄2 , finely chopped
  Tempeh 8 Ounce, crumbled (1 Package, Such As Light Life)
  Unrefined sea salt To Taste
  Paprika 1 Teaspoon
  Cayenne pepper 2 Pinch
  Cumin 1 Teaspoon
  Frozen corn kernels 1 Cup (16 tbs), thawed
  Marinara sauce 1 1⁄2 Cup (24 tbs) (Good Quality, All Natural)
  Chopped green chilies 4 1⁄2 Ounce (1 Can)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Black beans 1 Can (10 oz), rinsed and drained (1 Can)
  Red bell pepper 4 , tops removed and seeded
  Shredded pastured organic cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Heat the oil in a large nonstick skillet to medium-high; add garlic and onion, and sauté until onion is just tender, about 3–4 minutes. Add the tempeh and sauté for 3–4 minutes. Season onion and tempeh with salt to taste. Mix in the paprika, cayenne pepper, cumin, and corn kernels.

In a small bowl, whisk together the marinara sauce and green chiles. Pour the marinara–green chile mixture into the skillet with the tempeh; mix well to combine. Stir in the cilantro and black beans.

Stuff the peppers with the tempeh mixture. Arrange the peppers in a 5- or 6-quart slow cooker. Cover and cook the peppers on high for 2 hours or on low for 4 hours. Remove the lid and top the peppers with the shredded cheese, replace the cover, and cook on high for 15 to 20 additional minutes. Allow peppers to cool 10–15 minutes before serving. Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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