Yield: 2
Spinach Ricotta Stuffed Peppers
Filled with spinach and super easy, dairy-free Cashew “Ricotta”, these stuffed peppers are a home run. The sweetness of yellow bell peppers and cashew will complement your favorite sauce and provide a vibrantly colorful dish
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 yellow bell pepper
- 8 oz baby spinach
- 8 kalamata olives, chopped
- salt and pepper to taste
- 1 cup marinara sauce
- 1 cup cauliflower rice
Ricotta Cheese
- 1/4 cup raw cashews, soaked
- 1/8 cup water
- 1 lemon, juiced
- 2 tbsp nutritional yeast
- 1 clove garlic, minced
- 1/8 tsp onion powder
- salt and pepper to taste
Instructions
To make ricotta cheese
- Let cashews sit in hot water for 5 minutes. Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
To assemble the peppers
- Preheat the oven to 400°F.
- Wash the peppers. Cut them in half vertically and remove the stems and seeds.
- In a large bowl, stir together the spinach, ricotta, and olives. Season with salt and pepper.
- Mix the marinara and cauliflower rice and spread evenly over the bottom of an oven safe casserole dish or pan.
- Place pepper halves on top of the sauce. Fill each half with the spinach mixture. Bake for 30 minutes.
Notes
STORAGE: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 239Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 8gSodium: 948mgCarbohydrates: 29gFiber: 10gSugar: 8gProtein: 14g
