Tofu and Black Bean Stuffed Bell Peppers
These vibrant bell peppers are stuffed with a flavorful mix of tofu, black beans, and spices for a protein-packed meal that's both quick and satisfying.
10 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
40g carbs
10g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 400 g black beans
- 4 bell peppers
- 2 tbsp olive oil
- 1 onion
- 2 clove garlic
- 1 tsp cumin
- 1 tsp chili powder
- salt — to taste
- pepper — to taste
- 1 lime
- 2 tbsp cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Drain and crumble the tofu into small pieces.
- 3
Rinse and drain the black beans.
- 4
Cut the tops off the bell peppers and remove seeds and membranes.
- 5
In a skillet, heat olive oil over medium heat and sauté diced onion and minced garlic until translucent, about 3 minutes.
- 6
Add crumbled tofu, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring frequently.
- 7
Squeeze lime juice over the mixture and stir in chopped cilantro.
- 8
Stuff each bell pepper with the tofu and bean mixture.
- 9
Place stuffed bell peppers in a baking dish and bake for 15 minutes or until peppers are tender.
- 10
Serve warm, garnished with extra cilantro if desired.
Cook it this week.
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