Instructions

01
Set oven broiler to high and position rack about 6 inches from heat source. Place bell pepper quarters skin-side up on a foil-lined baking sheet. Broil until skins blister and char, about 5 minutes. Transfer to a bowl and cover to steam.
02
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add onion and mushrooms. Cook, stirring, until softened and most liquid evaporates, about 4 minutes. Stir in cumin, chili powder, and half the salt. Add diced tofu and cook another 2 minutes until lightly golden.
Herb says
Tofu acts like a flavor sponge, sautéing it with spices wakes it up from its usual nap.
03
Remove skillet from heat. Stir in black beans, half the cilantro, and adjust seasoning if needed.
04
Peel skins off roasted bell peppers. Slice into strips.
Herb says
The steam bath loosens the skins so you can easily slip them off, like a bell pepper going into comfy pajamas.
05
Lightly grease an 8x8-inch baking dish with remaining olive oil. Layer half the roasted pepper strips on the bottom. Top with tofu-bean-mushroom mixture, then remaining pepper strips.
06
In a bowl, whisk together eggs, egg whites, Greek yogurt, whole wheat flour, baking powder, remaining salt, and Monterey Jack cheese until smooth. Pour evenly over casserole.
Herb says
The baking powder lifts the crust, giving you that soufflé-lite effect in a mad rush, no folding or hand-wringing required.
07
Bake at 425°F for 15 minutes until puffed and golden at the edges. Let stand 5 minutes before slicing.
Herb says
Resting isn’t just for steak. The casserole firms up, so you get actual layers instead of abstract expressionism on your plate.
08
Top with remaining cilantro and serve hot.

HERB

Pepper Upper Casserole

Ingredients

Instructions