Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1/4 red onion, diced
  • 1 clove garlic, minced
  • 1 cup mushrooms, chopped
  • 1/2 cup reduced-sodium black beans, rinsed and drained
  • 1 cup chopped Swiss chard
  • 1/4 cup basil
  • 1-1/2 cups cooked quinoa
  • 1/2 cup crumbled tofu
  • 1 yellow bell pepper, halved and seeds removed
  • 1 red bell pepper, halved and seeds removed
  • 1/4 cup shredded vegan cheddar cheese

Instruction

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat it with cooking spray.
  • In a skillet, heat the olive oil over medium heat. Sauté the onions, garlic, and mushrooms until softened.
  • Stir in the black beans, Swiss chard, and basil and sauté until chard is wilted; remove from the heat.
  • Mix in the quinoa and tofu.
  • Place the bell pepper halves on a baking sheet and stuff them evenly with the quinoa mixture.
  • Bake for 20 minutes. With 5 minutes remaining, top with the cheddar cheese.