Stuffed Peppers

Another canvassing program recipe. A big batch can be made, and then they can be kept in the fridge for up to about 4-5 days and taken for lunches.

Ingredients:

  • 3 cups spaghetti sauce.
  • 4-5 medium or large bell peppers (recommended: Look for nice deep, round peppers that aren’t too long, but that can stand on their own without tipping over.)
  • 1/2 cup onions, sliced or diced.
  • 1 cup bread (diced small) or breadcrumbs.
  • 1 1/2 cup tofu cottage cheese
  • non-stick cooking spray or oil (for greasing cookie sheet/baking pan) (May I recommend coconut oil?)

To Make: 

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Slice the tops off of the bell peppers. Cut out the stems to form a hole in the top. Save the tops.
  3. Remove the core and seeds of the pepper.
  4. Rinse your peppers, inside and out.
  5. Turn upside down on a clean paper towel or a clean dish rack to dry.
  6. In a medium to large mixing bowl, combine 2 cups of spaghetti sauce with bread or breadcrumbs and onions. Mix thoroughly.
  7. Fill the peppers 3/4 of the way to the top with the combined ingredients. If the mixture does not fill far enough, you can pour in a little more sauce.
  8. Fill the remaining  1/4 of the way with ricotta tofu.
  9. Cover with the tops of the peppers. (I recommend keeping the pepper’s top next to the pepper, so you remember what top goes on which pepper).
  10. Lightly grease a baking pan or cookie sheet.
  11. Bake at 350 for about 45 minutes.
  12. Check. Peppers should be softening. If they are still too hard, bake another 15-20 minutes or until peppers have softened enough. They may brown in some places. Do not burn.
  13. Heat the remaining cup of sauce through before you eat the stuffed peppers.
  14. Pour the remaining sauce (if there is any) over the peppers when you are ready to eat them.

 

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