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.
- 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?)
- Pre-heat oven to 350 degrees Fahrenheit.
- Slice the tops off of the bell peppers. Cut out the stems to form a hole in the top. Save the tops.
- Remove the core and seeds of the pepper.
- Rinse your peppers, inside and out.
- Turn upside down on a clean paper towel or a clean dish rack to dry.
- In a medium to large mixing bowl, combine 2 cups of spaghetti sauce with bread or breadcrumbs and onions. Mix thoroughly.
- 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.
- Fill the remaining 1/4 of the way with ricotta tofu.
- 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).
- Lightly grease a baking pan or cookie sheet.
- Bake at 350 for about 45 minutes.
- 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.
- Heat the remaining cup of sauce through before you eat the stuffed peppers.
- Pour the remaining sauce (if there is any) over the peppers when you are ready to eat them.