New Mexico Baked Peppers with Lemon Brown Rice and Black Beans

Ingredients:

 1 cup cooked black beans

1 pack firm tofu, seasoned if desired

   cut into 1/2 " thick strips

1/2 cup brown rice cooked

1 zucchini peeled, cut lengthwise in 1/2” long strips

1 yellow squash, cut lengthwise in 1/2” long strips

1 carrot, cut lengthwise in 1/2” long strips

8 medium-sized poblanos or other mild pepper, roasted peeled + seeded, take top off and leave open

2 tbsp fresh cilantro, chopped, excluding stems

1 lemon juice and grated rind

1/4 cup chicken broth or vegetable broth

non stick spray

Directions:
In a bowl, mix together the cilantro, lemon juice, and rind. Preheat oven to 375º. Spray the inside of a 8 x 8 casserole dish. Layer the vegetables, rice tofu and beans. Like you would do to make lasagna. Drizzle with cilantro, lemon mix and chicken broth. Bake for 30 to 40 minutes.