Summer Stuffed Peppers.

Growing up, we ate lots of stuffed peppers. Take a pepper, stuff with rice, beans or meat, veggies, some spice, top with cheese, and then bake. Super yummy and super easy.  Here is my recent take on stuffed peppers, using Summer produce (peppers, zucchini, and tomatoes) I got this week at the farmers' market! 

Summer Stuffed Peppers 
Inspired by this recipe

1/2 lb of crumbled, firm tofu (one package) or ground beef
1/2 cup dry quinoa (cooked (boiled) in 1 cup water)
~10 cherry tomatoes
1 zucchini, diced
Peppers, de-seeded, and sliced in half
1 tablespoon each chili powder, smoked paprika, and soy sauce
Dairy or non-dairy cheese and sour cream for topping (optional)

Saute the tofu or beef in a bit of vegetable oil. Half way through the tofu/meat cooking, add the cherry tomatoes, zucchini, and the spices; continue to saute until tomatoes are slightly soft and the tofu/meat is cooked. Stir in the cooked quinoa. Place the mixture into sliced-in-half peppers. Top with cheese (optional, I used non-dairy). Bake the peppers and mixture for 20 minutes at 350F. Serve with sour cream (optional, again I used non-dairy) and with the extra filling on the side.

Not the most photogenic meal... but tasty!

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