Mexican Tempeh Stuffed Peppers | Savor Recipes

Ingredients

• 4 bell peppers
• 2 tablespoons vegetable oil
• 1 small white onion, diced
• 4 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 8 ounces tempeh (1 block tempeh)
• 1 cup canned black beans, drained and rinsed
• 1 tablespoon tomato paste
• 2 tablespoons water
• 1/2 cup cheese, shredded
• 1/4 cup plain Greek yogurt
• 1/4 cup cilantro (optional)