Slow-cooker Mexican-style Vegetarian Stuffed Peppers
serves: 4
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 onion, finely chopped
1 (8-ounce) package tempeh, crumbled
Unrefined sea salt, to taste
1 teaspoon paprika
2 pinches cayenne pepper
1 teaspoon cumin
1 cup frozen corn kernels, thawed
11/2 cups good-quality, all-natural prepared marinara sauce
1 (4.5-ounce) can chopped green chiles
1/4 cup chopped fresh cilantro
1 (14.5-ounce) can black beans, rinsed and drained
4 red bell peppers, tops removed and seeded
1/2 cup shredded, low-fat organic cheddar cheese
Heat the oil in a large nonstick skillet
to medium-high; add garlic and onion,
and sauté until onion is just tender,
about 3–4 minutes. Add the tempeh and
sauté for 3–4 minutes. Season onion
and tempeh with salt to taste. Mix in the
paprika, cayenne pepper, cumin, and
corn kernels.
In a small bowl, whisk together the
marinara sauce and green chiles. Pour
the marinara–green chile mixture into
the skillet with the tempeh; mix well to
combine. Stir in the cilantro and black
beans.
Stuff the peppers with the tempeh
mixture. Arrange the peppers in a 5- or
6-quart slow cooker. Cover and cook
the peppers on high for 2 hours or on
low for 4 hours. Remove the lid and top
the peppers with the shredded cheese,
replace the cover, and cook on high
for 15 to 20 additional minutes. Allow
peppers to cool 10–15 minutes before
serving. Serve warm.
About the Author : Ivy Larson www.cleancuisineandmore.com