Cheesy Stuffed Bell Peppers with Zucchini and Corn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican, Vegetarian
Serves: 4
Ingredients
  • ½ yellow onion
  • 1 teaspoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 ear sweet corn
  • ½ medium zucchini
  • 4 ounces five grain tempeh
  • ½ cup Pacific Foods Salsa Con Queso
  • 2 red bell peppers
  • Garnish ideas: avocado, pico de gallo, queso, cilantro
Instructions
  1. Preheat the oven to 350 degrees.
  2. Dice half an onion and sautee it with olive oil on medium heat. Once the onion is translucent, add in cumin and chili powder and sautee for another minute until aromatic. Remove from heat.
  3. Slice corn off the cob and thinly slice the zucchini. Crumble the tempeh with your hands.
  4. In a bowl, combine the cooked onions, raw veggies, and crumbled tempeh. Toss with Salsa Con Queso.
  5. Slice two red peppers in half lengthwise and remove the ribs and seeds. Stuff each half with the cheesy tempeh and veggie filling.
  6. Place the red pepper halves in an 8x8 pan, balancing them against one another if necessary. Bake for 20 minutes uncovered and serve with plenty of garnishes.
Notes
Instead of tempeh, you can easily sub cooked brown rice or another cooked grain of choice.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/08/27/stuffed-peppers-zucchini-corn/