Loaded Bell Pepper Boats

Name: Loaded Bell Pepper Boats
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 2 bell peppers (large, halved lengthwise and seeds removed); 1 tablespoon olive oil; 14 ounce extra-firm tofu (pressed and crumbled); 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup diced tomatoes (drained); 1 cup shredded Monterey Jack cheese (shredded); 0.25 cup fresh cilantro (chopped); 1 avocado (large, sliced); 1 lime (cut into wedges)

Colorful bell peppers filled with a seasoned, savory tofu scramble and diced tomatoes, topped with melted cheese and fresh cilantro, served with a side of creamy avocado and zesty lime.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $2.33/serving

Dietary

Vegetarian
Keto
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
Low-Carb
High-Protein

Ingredients

2 bell peppers (large, halved lengthwise and seeds removed)
1 tablespoon olive oil
14 ounce extra-firm tofu (pressed and crumbled)
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup diced tomatoes (drained)
1 cup shredded Monterey Jack cheese (shredded)
0.25 cup fresh cilantro (chopped)
1 avocado (large, sliced)
1 lime (cut into wedges)

Instructions

Preheat oven to 400°F (200°C). Place halved bell peppers cut-side up on a baking sheet. Bake for 10-12 minutes until slightly softened.
While peppers bake, heat olive oil in a large skillet over medium-high heat. Add crumbled extra-firm tofu and cook for 5-7 minutes, breaking it up with a spoon, until it begins to brown.
Add diced yellow onion and cook until softened, about 3 minutes. Stir in minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
Stir in diced tomatoes and cook for another 2-3 minutes, allowing some liquid to evaporate. Remove from heat.
Carefully spoon the tofu mixture into the baked bell pepper halves. Top each with shredded Monterey Jack cheese.
Return to the oven and bake for another 5-7 minutes, or until cheese is melted and bubbly. If desired, broil for the last 1-2 minutes for a golden-brown top.
Garnish with fresh cilantro, if using. Serve hot with sliced avocado and lime wedges on the side.

Notes

Bell peppers can be pre-baked ahead of time to further speed up weeknight cooking. Leftovers are delicious reheated, though the peppers will be softer.

Nutrition (per serving)

Calories: 370
Protein: 24.5 g
Carbohydrates: 16 g
Fat: 24 g
Fiber: 7 g
Sodium: 550 mg
Saturated Fat: 8 g
Sugar: 7 g
Cholesterol: 30 mg