Like stuffed peppers, but getting tired of the same ol'?
Mix it up with this tofu ricotta recipe. No need for a textured protein, since the ricotta is made from tofu the protein is already all there.
Need oven space? Throw them in the crockpot on high for a space saving option that means you don't have to watch the kitchen.
Spinach “Ricotta” Stuffed Peppers
1 block firm/extra firm tofu, drained
2-4 cloves garlic (or 2 tsp powder)
2-3 T lemon juice
2-3T apple cider vinegar
1/3 c nutritional yeast
½ c fresh basil (YES it should be fresh)
2 T oregano
2 T olive oil
¼ tsp cayenne
Salt and pepper to taste
2 yellow (or any color) bell pepper, cut in half, seeds removed
½ c diced onion (I used red)
10oz bag of freshly frozen spinach, rinsed and thawed
½ c grated vegan cheese of choice (optional)
½ c vegan parm (bought or made with equal parts almonds and nutritional yeast, processed)
Preheat oven to 375.
In a blender or food processor, mince garlic cloves, then throw in the rest of the “ricotta” ingredients and puree until evenly smooth mixture.
In a medium pan, sauté diced onion until translucent. Add tofu mixture, spinach and stir to mix evenly. Add optional veg cheese of choice. (I am really loving Follow Your Heart Gourmet Shreds!)
Scoop about ¼ - 1/3 cup of tofu “ricotta” mixture into the 4 halves of the bell peppers. Top with vegan parm, salt, pepper.
Bake for 40 minutes and check for golden tops. Cook for additional 5-10 minutes.