Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers.
INGREDIENTS (for 4 servings):
- 1 cup texturized vegetable protein (TVP)
- 3/4 cup boiling water
- cooking spray
- 1/2 onion, chopped
- 3 cloves garlic, crushed
- 2 tomatoes, chopped
- 2 teaspoons ground cumin
- 1 cup shredded Mexican blend cheese
- 2 tablespoons minced chipotle peppers in adobo sauce, or to taste
In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.