Jenn, this was SUCH a great idea! I made it tonight this way:
1 red bell pepper, cored and cleaned, stuffed with:
1/2 cup vegetarian refried beans that had been sauteed with onion and garlic and chili powder and cumin
1/2 cup of soy "meat" crumbles that had been sauteed with cilantro seasoning, diced green chiles, cumin, garlic powder, onion powder, and chili powder
1/8 cup of reduced fat Mexican blend cheeses
I baked the stuffed pepper in a 400 degree oven for about half an hour and then served it over a bed of romaine with about 1/4 cup of salsa and 2 tablespoons of light sour cream. SO GOOD!
Here's the nutritional info:
14 g fat (5 g saturated, 3 g polyunsaturated, 4 g monounsaturated)
37 g carbohydrates (11 g dietary fiber)
26 g protein
Thanks again! This is how I will be making the taco bake from now on!