Slow Cooked Tex Mex Stuffed Peppers
|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|
|Cayenne pepper||2 Pinch|
|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)|
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.