Spinach 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 count 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. 2Halve 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. 3If 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. 4Add the spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat.
5. 5In 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. 6Spoon the spinach and ricotta mixture into the bell pepper halves, mounding it slightly.
7. 7Arrange 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. 9Remove from oven and let cool slightly before serving.