Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

I love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here.  I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuff each pepper with the mixture, pressing down with every scoop.

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

 

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I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.

Author: Epicurean Vegan

Ingredients

• My go-to ricotta:
• 1 14-oz pkg extra-firm tofu, press and drained
• ⅓ C nutritional yeast
• 1 C fresh basil
• 2 Tbs fresh rosemary
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• 2 Tbs lemon juice
• ¼ C Daiya mozzarella
• Parmezano Sprinkles:
• ½ C blanched almonds
• 2 Tbs nutritional yeast
• 1-2 tsp light miso
• ¼ tsp salt
• The peppers:
• 4 bell peppers, washed, tops removed and innards cleaned out
• 1 tsp olive oil
• 2 tsp garlic, minced
• 1 C onion, diced
• 2 Field Roast sausages, Italian flavor
• 2 C mushrooms, diced
• 4 C fresh spinach, chopped
• 1 14.5 oz can diced tomatoes, drained
• Salt and pepper, to taste

Directions

1. To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
2. To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
3. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
4. Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
5. Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
6. Stuff each pepper with the mixture, pressing down with every scoop.
7. Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

3.5.3208