Wednesday, January 6, 2010

southwestern stuffed red peppers

my, my, it has been a long time! the holiday season is busy enough, but on top of that, 1. i was snowed in by the midwest blizzard, 2. i had my internet service go out two separate times for several days, 3. was in a car wreck that left me on the couch unable to bend or cook. my car was also totaled so i've spent the better part of a week looking for a replacement vehicle. but i'm alive... and cleaning the dust off my blog. here is a colourful recipe to put the spring back in my step!

  • 3 medium red bell peppers
  • 2 cups corn, cooked
  • 2 cups black beans, cooked
  • 1 2oz. can green chilies
  • 1/2 cup salsa
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 package silken tofu (6 oz.)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • salt to taste
slice the red peppers in half, so they form a bowl shape. boil the peppers in a large saucepan for approximately 5 minutes, drain and reserve the water. in an 9x11 casserole dish, pour in half a cup of the reserved water and lay in the red peppers with the open side up.

in a food processor or magic bullet, pulse the tofu, vinegar, lemon juice, water and a pinch of salt. when mixture is creamy, combine in a bowl with the rest of ingredients. scoop mexi-mixture into each red pepper bowl, filling to the top. cover the dish with foil, and bake in a pre-heated oven at 375°f. after 25 minutes, remove the foil and check that there is still a little bit of water left in the dish (add a few tablespoons if needed). return the dish to the oven and bake uncovered for another 15-20 minutes. i topped mine with guacamole and served with cornbread muffins.


Lauren said...

YUM! I haven't "stuffed" anything in awhile!! I might have to try these out!

Adam said...

Sorry to hear about the accident. As someone who treats victims all day, make sure you get yourself checked out.

Other than that, glad to have you back. I could use the heat of the SW right about now :)

aTxVegn said...

Mmmmm, those Mexican style stuffed peppers look fabulous!

So sorry to hear about your wreck. I'm glad you're okay now.

The Voracious Vegan said...

WHOA. I think I know what I'm having for dinner tonight. It has been ages since I've had a stuffed pepper, I NEED these.

HayMarket8 said...

Wow! Totally yummy!

Mihl said...

Miss V, sorry to hear about your car! I am relieved to hear you are well again. The winter here is crazy too. We've had so much is enough for the next five years.

I have been thinking about stuffed peppers all week. Thank you for the recipe.

Jeni Treehugger said...

So sorry to hear about your car but very relieved to know you are OK. Those stuffed peppers look amazing!
Happy New Year to you

jessy said...

oh my goodness, miss v.! i'm sorry to hear you were in an accident. i'm glad you're all good to go now! :) welcome back - and happy new year!

your southwestern stuffed red peppers look rock'n - i never thought to use tofu in a stuffed pepper recipe, but i love the idea - it sounds yummy! we haven't had stuffed peppers in forever - i think dan & i will have to make yours soon!

Hannah said...

Oh my... Something about this recipe speaks to me! It definitely helps that I already have all the ingredients on hand... I'm putting this one into the dinner rotation, asap!

Glad to see your delicious postings again, so sorry to hear about the wreck. :(

Jess of Veg Out! said...

Sorry to hear about your car accident! Scary stuff!

Those peppers look so yummy!

Mike K said...

Sorry to hear about the car accident - yikes - but good to hear you are well :) The stuffed peppers look delicious.

Usha said...

Sorry to hear about your accident, glad to know you are better now ! I love red peppers in all forms and this one looks like a winner !