Easy Vegan Stuffed Peppers

Family dinners are one of my favorite rituals, and they have been since I was a child. I love to gather around the dinning room table to eat great food and share stories and ideas with the people I love. It is a way to slow time and bond as a family. No cell phones. No iPads. No television.

During the school and work week, we make casual, quick dinners, but on the weekends we love to create slow food. Our family takes time toiling in the kitchen, making our “signature dishes,” as my husband likes to say.

Everyone in our family has different dietary requirements. My daughter and husband are pescetarians, meaning that they maintain a vegetarian diet but occasionally eat sustainable fish or shellfish. I am a pesce-vegan, meaning that I maintain a plant-based diet, do not eat dairy or eggs, but also occasionally enjoy seafood. You might think it would be difficult to feed our family, but today there are so many yummy vegetarian and vegan options. One of my favorite new product lines is Kite Hill almond cheeses! For years, every diary-free cheese product on the market was awful…authors opinion, of course…but this one is delicious. Finally…a great vegan cheese.

This past weekend, we made easy vegan stuffed peppers using Kite Hill ricotta cheese. I am excited to share the simple recipe with you here.

Vegan Stuffed PeppersEasy Vegan Stuffed Peppers:

4 medium red peppers (with tops cut off, and seeds removed for stuffing)

2 cups (2 8 oz. packages) of Kite Hill almond ricotta – you could substitute firm tofu

1/4 cup finely chopped fresh basil

1/3 cup finely chopped fresh dill

lemon zest from 1/2 lemon

salt to taste

2 cups of your favorite tomato sauce

In a bowl combine the Kite Hill ricotta, basil, dill, lemon zest, and salt (the cheese and herbs are so flavorful, that you don’t need much salt at all). Use a fork to break up the ricotta and mix the ingredients well. Fill the four prepared peppers with the mixture, put them in a baking dish and cover with foil.

Bake at 375 degrees for 30 minutes. After 30 minutes, remove the foil and cover each pepper with 1/2 cup of tomato sauce. Bake for another 10 minutes uncovered, or until the peppers are tender.

The dill and lemon, combined with the delicious almond ricotta, creates a tangy main dish! We served our peppers with a summer salad featuring spinach, heirloom tomatoes, and chickpeas.


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