Southwestern Tofu and Red Quinoa Stuffed Bell Peppers

• 2 cups Chicken Or Vegetable Stock, Or Water
• 13 cups Red Quinoa (uncooked)
• 1/2 pounds Super Firm Organic Tofu, Drained
• 2 whole Large Organic Bell Peppers, Washed And Dried
• 1 Tablespoon Olive Oil
• 1/2 whole Medium Sweet Onion, Small Dice
• 1 Tablespoon Tomato Paste
• 1 clove Fresh Garlic, Minced
• 1/4 cups Extra Large Green Olives, Pitted And Diced (you Can Add 1/3 Cup If You Really Like Olives)
• 1 Tablespoon Your Favorite Hot Sauce (I Used Cholula)
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Sea Salt
• 18 teaspoons Fresh Cracked Black Pepper
• 4 slices Muenster Cheese

1. 1.
2. Preheat oven to 375 degrees F.
3. 2.
4. Next, cook the quinoa: In a small sauce pot add your stock or water, turn heat to high and bring to a boil.
5. Once boiling, add quinoa, turn heat to medium-low, and gently simmer with the lid on until quinoa is cooked.
6. This will take about 10 minutes.
7. Drain quinoa of its liquid once cooked, and set aside.
8. 3.
9. While quinoa is cooking, add your drained tofu into a food processor and process until it resembles grains of rice.
10. This will take about 10 seconds.
11. If you do not have a food processor, you can do this with a box grater.
12. Set aside.
13. 4.
14. Also, while the quinoa is cooking, cut your washed bell peppers in half length-wise.
15. Remove the seeds and (carefully) remove the green top.
16. I just used my fingers for this.
17. Set aside.
18. 5.
19. In a large non-stick pan, add your olive oil and heat over a medium to medium-high flame and heat until hot.
20. Add your onions and cook 2-3 minutes, stirring occasionally.
21. 6.
22. Next, add your riced tofu and cook another 2-3 minutes, or until the tofu becomes light golden brown.
23. Make sure to stir occasionally.
24. 7.
25. Turn heat down to medium-low and add your tomato paste and garlic.
26. Cook another minute, stirring frequently.
27. You should start to really smell the garlic!
28. 8.
29. Turn heat off and add your cooked quinoa, olives, hot sauce, oregano, cumin, paprika, salt and pepper.
30. Stir to combine thoroughly.
31. Allow mixture to cool until you can touch it comfortably.
32. 9.
33. Stuff the mixture into your 4 pepper halves.
34. I mean, really stuff it in there.
35. Get it into all those nooks and crannies.
36. Depending on the size of your peppers, you shouldnt have any mixture left (or very little left).
37. Add pepper halves into a baking pan, and fill bottom of pan with water until its 1/4 of the way up the sides.
38. Next, cover the dish with parchment paper and then with a sheet of foil and bake in oven for 25 minutes or until peppers are soft and cooked through.
39. 10.
40. Lastly, take parchment and foil off of pan and cover top of each pepper with a slice of muenster cheese.
41. Place pan back into oven and bake another 5 minutes, or until cheese is melted!
42. Serve warm.

chicken, red quinoa, super, bell peppers, olive oil, sweet onion, tomato paste, garlic, green olives, your favorite, oregano, ground cumin, paprika, salt, fresh cracked black pepper, muenster

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/southwestern-tofu-and-red-quinoa-stuffed-bell-peppers/ (may not work)