Mediterranean Stuffed Bell Peppers with Spinach and Artichoke Ricotta

Ingredients

• 4 large sweet bell peppers
• 5 oz baby spinach leaves
• 14 oz can artichoke heart quarters
• 14 oz block extra firm tofu
• 1 tbsp lemon juice
• 0.5 tsp salt
• 3 cloves garlic
• 1 tsp oregano
• 0.25 cup parsley
• 2 tbsp fresh basil
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil
• 0.25 tsp black pepper
• 0.5 medium yellow onion
• 2 tbsp nutritional yeast
• 2 tbsp pine nuts

Instructions

1. 1Preheat oven to 375°F (190°C). Halve and seed the bell peppers, then place them cut-side up in a baking dish.
2. 2Sauté diced yellow onion and minced garlic in 1 tablespoon of olive oil until softened. Add the baby spinach and cook until wilted; then stir in the chopped artichoke hearts.
3. 3For the plant-based ricotta, blend the pressed tofu with lemon juice, 1/2 teaspoon of salt, and nutritional yeast until smooth. Combine this blend with the sautéed vegetable mixture, dried oregano, fresh parsley, fresh basil, lemon zest, 1 tablespoon of olive oil, and 1/4 teaspoon of black pepper.
4. 4Evenly spoon the prepared filling into the bell pepper halves. Drizzle lightly with extra olive oil and sprinkle with toasted pine nuts.
5. 5Bake for 30-40 minutes, or until the peppers are tender and the filling is lightly browned.