I am presenting you with the healthiest comfort food ever! The perks of being “plant-based” is that you don’t have to give up the foods you love and you get to feed your body with food that your body will thank you for. We are the definition of “foodies” and when we decided to make this lifestyle change, we refused to retire that title. These peppers are wholesome, colorful, and healthy!
Stuffed Plant-based Peppers
Ingredients
- 3-4 Peppers
- 1 cup Gardein Beefless Crumbles
- 1 cup cooked brown rice
- 1 cup tomato sauce or crushed tomatoes blended (I used crushed tomatoes)
Cashew "Ricotta"
- 1 cup cashews
- 1/4 tsp pepper
- 1/8 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 cup & 1 tbsp unsweetened almond milk
Instructions
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Preheat oven to 425 degrees.
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Add cashews and water (enough to cover the cashews) to a small pan. Bring to a boil and cover. Remove from heat and let sit for 15 minutes.
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Slice the tops off of the peppers and take out the seeds and membranes.
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Mix the cooked brown rice, frozen beefless crumbles, and blended tomatoes in a small bowl.
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Set the peppers upright in a small baking dish and fill the dish with water about 1/8 inch deep. Cover with foil and start baking for 45 minutes.
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Drain the cashews and add to a small food processor with the rest of the "ricotta" ingredients.
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Add a dollop of cashew "ricotta" on top of each pepper.
Recipe Notes
You can find Gardein products at www.gardein.com
Enjoy!
If you decide to make these stuffed peppers, tag @whiteglovedvegan on Instagram or Facebook so we can see!
Do you put the ricotta on top of the baked stuffed pepper, or when it is still in the oven baking?
Hi Cathi!
I make the cashew ricotta when there’s 20 minutes left for the peppers in the oven. That way the ricotta is warm because the cashews were boiling. But if your ricotta is cold, you could put it on top of the peppers and put them in the oven for about 10 minutes to warm up. Hope this helps!