Stuffed Pepper Cups

 

Pepper cups:

• 3 colorful large bell peppers
• 1 tbsp. olive oil
• 1/4 tsp. salt

Pepper filling:

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 tbsp. minced garlic
• 1 - 16 oz. block extra firm tofu
• 2 tbsp. reduced sodium soy sauce
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• freshly ground black pepper
• salt, to taste
• 1.5 cups tomato sauce
• 1 cup cooked tri-color quinoa
• 1 cup shredded fat free mozzarella cheese 

Preheat oven to 425F.  Lightly grease a 9x13" glass baking dish.

Cut the peppers in half lengthwise from stem to bottom.  Remove the core and seeds, keeping the stem in tack, if possible.  Lay the peppers out in the greased baking dish and drizzle 1 tbsp. olive oil, rubbing it evenly.  Sprinkle with 1/4 tsp. salt.  Roast for 20 minutes, until they are slightly tender.

Meanwhile, prepare the filling.  Heat 1 tbsp. olive oil in a large skillet over medium heat.  Add the onion and garlic and sauté until starting to soften, about 5 minutes.  

Use your very clean hands to crumble the tofu into the skillet.  Stir in the soy sauce, chili powder, oregano, cumin, coriander, red pepper flakes and freshly ground black pepper. Season with salt, to taste.  Cook for 5 minutes, using a wooden spoon to break up the tofu.  

Add the tomato sauce and cooked quinoa and bring to a simmer.  Remove from the heat and set aside.

Pull the roasted peppers out of the oven and spoon the tofu mixture to fill each pepper cup.  Top each with shredded cheese.  Cover the baking dish with foil and pop back into the oven for 15 minutes.  Remove the foil and continue to bake for 5 minutes. Serve hot.

Enjoy!!

Blueberry Banana Nut Bread

 

• 3 large very ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup chopped pecans
• 2 tbsp. unsweetened apple sauce
• 1 1/4 cups all purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 2 tbsp. butter, softened
• 1/2 cup light brown sugar, packed
• 1 egg, beaten
• 1 tsp. vanilla extract

Preheat oven to 350F. Lightly spray a loaf pan with avocado oil spray.

In a medium bowl, combine flour, baking soda and salt and mix with a wire whisk.  Set aside.

Cream butter and sugar with an electric mixer.  Add egg, bananas, apple sauce, vanilla and cinnamon and beat at medium speed.  

Add flour mixture and blend at low speed until combined.

Fold in the blueberries and pecans and pour batter into the prepared loaf pan.  Bake in the center rack for 55 minutes, until a toothpick inserted in the center comes out clean.

Let the bread sit in the pan for 20 minutes.  Move to a wire rack to continue to cool.  

Slice the bread when it's room temperature.

Enjoy!