Mexican tofu stuffed peppers.

Stuffed peppers are sort of a fail safe in my kitchen. No matter what's going on or how crazy the week may be, it's a good dinner. Last week was just such a week. One of the dogs had surgery, the other was waiting on lab results, I had a crazy rash, the boiler blew, you get the picture. 


  • 2 large bell peppers, halved and cleaned 
  • 1 onion, diced 
  • 2 tablespoons extra virgin olive oil 
  • 1 block of firm tofu, drained, pressed and diced 
  • 1 cup of black beans
  • taco seasoning 
  • 2 ounces reduced fat cheese, grated (optional) 


  1. Preheat the over to 400 degrees F. Arrange your cleaned peppers a small baking dish or pie plate.
  2. In a large saute pan, heat the oil over medium. Once it's shimmery, add the onion and let it cook for about 3 minutes or until translucent. 
  3. Add the tofu to the onions and mix together with the taco seasoning. Allow the tofu and onions to cook for about 5 minutes, stirring frequently. 
  4. Mix the black beans in with the tofu and onions and cook for another 2-3 minutes. Remove the mix from the stove and cool for a few minutes. 
  5. Scoop the tofu mixture into the peppers and cover the dish with tinfoil. Bake in your preheated for 45 minutes. 
  6. After 45 minutes remove the foil and cover the peppers with the grated cheese if you so desire. Return to the oven for another 5-10 minutes. 

Serve as a meal or pair half of a pepper with a salad. Save the remaining peppers in the fridge overnight. Makes 2 full servings.