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.