Black bean, tofu, and plantain stuffed peppers

4 large red peppers, cut in half and seeded
1 plantain, peeled and sliced
2 cans black beans
1 block tofu, crumbled
1 teaspoon of the following spices:
Mexican oregano
Garlic powder
Onion powder
2 teaspoons of the following:
Penzeys taco seasoning (or taco seasoning of your choice)
1/2 teaspoon cayenne pepper
3 tablespoons canola oil
1/2 onion, diced
1/4 cup shredded carrots
1/4 cup Trader Joe’s Soyaki marinade (or Asian style marinade of choice)
2 cups shredded cheddar cheese

Sour cream

In a medium saucepan heat 1 tablespoon canola oil, add the the black beans, onion, carrot, and all the spices (Mexican oregano through cayenne pepper, above).  I cook them for about and hour.  First bringing to an almost boil, then simmer.  Steam the plantains for about 15 minutes.  Mash, sprinkle with salt and pepper and set aside.
Cook the crumbled tofu in about 2 tablespoons canola oil, first with just the oil, stirring frequently.  After about 15 minutes, throw in the Soyaki marinade, then cook another 10-15 minutes, stirring frequently, until the crumbles are browned.  Set aside.  I roast the peppers before I stuff them.  If you have a gas stove you can do this directly over the flame, or I broil them in the oven, about 5 or so minutes on both sides.
In a large bowl mix the beans, crumbled tofu, and mashed plantains.  The mixture will be thick.  Stuff each of the pepper halves with about a cup or so of the bean/tofu/plantain mixture.  When I made this it was a perfect amount for the 8 halves, stuffed generously.  After the peppers are stuffed sprinkle the cheese over the top.  Bake at 350 for about a half hour, then broil for about 5 minutes to lightly brown the tops.
Top with salsa and/or sour cream if desired.  Yummy!

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