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)
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