I made this stuffed peppers recipe with my partner in mind. Since he is a vegetarian, I have to stuff them with something that would hold the flavor of taco seasoning yet has the same texture as cooked ground beef so I crumbled firm tofu to mimic the texture and consistency.
10 green peppers, halved and deseeded.
1 package firm tofu, crumbled (19 oz.)
1 can corn (11 oz.)
1 can small red beans (29 oz.)
2 package taco seasoning (1.25 oz. each)
2 cloves garlic, chopped.
1 medium onion, chopped.
1 can tomato sauce (29 oz.)
2 tablespoon oil
1/2 cup water
1 tbsp chili powder
1 cup chopped cilantro
Heat oil and add in garlic and onions. Cook until onions are translucent and then add in crumbled tofu. Add tomato sauce, water, taco seasoning and chili powder. Mix and cook in medium heat for about 20 minutes. Add in corn and beans. Stir and cook until the mixture is dry. Add chopped cilantro. Set aside and let it cool.
Stuff peppers with cooled mixture. Bake in a covered casserole dish at 400 °F for 30 minutes and uncovered for another 10 minutes. You can serve stuffed peppers with sour cream and shredded cheddar cheese or just eat them as is if you want to make this vegan.