Serves: 4
Total Calories: 604

4 yellow bell pepper halves lenghtwise and seeded
8 slices tomatoes
1 tablespoon olive oil
1/2 teaspoon oregano
FILLING
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
2 cups cooked black beans rinsed and drained
2 1/2 cups cooked brown rice
1 tablespoon red wine vinegar
1 medium tomato chopped
1 teaspoon sea salt

1. Preheat the oven to 350°F.
2. Place the pepper halves on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam about 5 minutes or until the peppers are nearly tender but firm. Remove the peppers and let cool.
3. To make the filling, heat the oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes or until translucent. Add the chili powder, cumin, and basil, and continue to sauté another 2 or 3 minutes. Add the black beans, rice, vinegar, chopped tomato, and salt. Mix well and remove from the heat.
4. Fill the pepper halves with the bean mixture and place in a shallow baking dish. Cover with foil and bake in a preheated 350°F oven for 15 minutes, or until the peppers are tender and the filling is hot.
5. Remove from the oven and top each stuffed pepper with a slice of tomato. Brush the tomato with olive oil, sprinkle with oregano, and place under the broiler for a minute or until the tomatoes are hot and bubbly.
6. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 604
Calories from Fat: 118

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Cooking Ideas for Tempeh
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