TVP Stuffed Peppers

Trader Joe's used to carry stuffed peppers that were stuffed with TVP.  They were really good and pretty healthy...Dre was smart enough to stock up on them before they disappeared (they have yet to make a come back in the last 6 months either in MI or in CA).  I whipped up my own version for Nicole.

Ingredients:

• 1/2 cup onion
  
• 1/2 cup of diced bell pepper
  
• 1/2 a zucchini, diced
  
• 1/2 can of refried black beans (I get the healthy ones with no lard, or mushed up black beans would work)
  
• 1/2 can of pinto beans
  
• 1/2 cup of TVP (I used the Boca crumbles this time)
  
• 1/2 cup of rice, cooked
  
• 1 cup of diced tomatoes
  
• 1 can of tomato sauce
  
• 1 small hot pepper (optional)
  
• Cholula hot sauce
  
• cheese (I used pepper jack)
  
• cilantro
  
• cumin, salt, chili powder, black pepper, oregano
  
• 3-4 bell or Anaheim peppers
  
• 1/4 cup of crushed tortilla chips
  

I sauteed the onion, bell pepper, garlic, hot pepper, and zucchini together.  Once softened, I added the refried and pinto beans and heated.  I also added a few dashes of chili powder at this point.  Once this was heated, I added the the diced tomatoes and about 1/2 of a small can of tomato sauce.  Again, I let the mixture heat.  The cheapo, bland canned tomato sauce, despite being something I wouldn't normally eat, actually works really well in the filling.

I added the crushed tortilla chips, cilantro, a dash of cumin and a few dashes of hot sauce.  I let the mixture simmer together for a while before adding some salt, black pepper, and more chili powder.  Next, I added the rice and finally the TVP.  I've discovered that it's better to go a little light on the TVP...too much can be overwhelming.  I used about 1/2 a cup which seemed about right.  

I took the rest of the tomato sauce, added a few dashes of Cholula, cumin, chili powder, cilantro and a few dashes of oregano and mixed.

I cut the tops off the peppers and steamed them in my steamer basket to soften the skin.  The first time I made stuffed peppers, I didn't steam them and the skin never got fully cooked into the oven.  Once soft, I filled the peppers with the bean, TVP, and rice mixture.  I topped with the tomato sauce mixture and cheese. 

If you were going to eat them immediately, I would just throw them under the broiler to melt the cheese.  These freeze pretty well and take about 5 minutes in the microwave to defrost.