Spinach and Dairy-Free Ricotta Stuffed Bell Peppers

Ingredients

• 1 cup dairy-free ricotta cheese
• 0.5 cup quinoa
• 1 tbsp nutritional yeast
• 2 tbsp basil
• 0.25 cup onion
• 1 clove garlic
• 2 tbsp olive oil
• 3 number bell pepper
• 2 cups spinach
• 0 to taste sea salt
• 0 to taste peppers
• 0 to taste oregano
• 0 to taste red pepper flakes
• 0.5 cup low-histamine tomato sauce

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds. Drizzle the inside of each pepper half with a little olive oil and season with salt and pepper.
3. 3Sauté aromatics (optional): If using garlic, sauté the minced garlic and red onion in 1 tablespoon of olive oil over medium heat until softened, about 5 minutes. Be careful not to burn the garlic.
4. 4Wilt the spinach: Add the spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat.
5. 5Prepare the filling: In a bowl, combine the wilted spinach mixture (including garlic and red onion, if used) with the dairy-free ricotta, cooked quinoa, nutritional yeast, fresh basil, salt, pepper, oregano, and red pepper flakes (if using). Mix well.
6. 6Stuff the peppers: Spoon the spinach and ricotta mixture into the bell pepper halves, mounding it slightly.
7. 7Bake: Arrange the stuffed peppers in a baking dish. Pour the low-histamine tomato sauce around the peppers.
8. 8Bake for 30-40 minutes, or until the bell peppers are tender and the filling is heated through and lightly browned.
9. 9Serve: Remove from oven and let cool slightly before serving.