Pepper Pod Parade
Vegetarian Tofu–Bean Picadillo Baked in Bell Pepper 'Taco Shells'
25 minutes
Serves 4
DinnerMexicanVegetarianNut-freeShellfish-free
Herb's take
Tonight, we're giving the taco a Technicolor twist: bell peppers become the shells, and a quick sauté delivers big Mexican flavor in record time. Yes, the tortillas are on vacation, but your taste buds won't miss them.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Arrange bell pepper halves, cut side up, on a parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast for 12 minutes while you prepare the filling.
- 02Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and mushrooms. Sauté until softened and most of the moisture is gone, about 4 minutes.
- 03Add crumbled tofu and cook, stirring, until lightly golden, about 3 minutes.
- 04Stir in black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to bloom the spices and wake up those flavors.
- 05In a small bowl, whisk eggs, egg whites, and whole wheat flour until smooth. Pour over the tofu mixture and stir vigorously for 1-2 minutes, until everything is just set and starting to cling together.
- 06Remove skillet from heat. Taste and adjust seasoning if needed.
- 07Spoon filling generously into roasted bell pepper halves. Return stuffed peppers to oven and bake for 6 minutes, until the tops are lightly browned and the peppers are tender but still hold their shape.
- 08Transfer to plates. Top each with a dollop of Greek yogurt and a sprinkle of chopped cilantro. Serve with lime wedges for squeezing at the table.
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