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These Ricotta Couscous Stuffed Peppers are dairy-free, creamy deliciousness! A protein-packed vegan dinner idea | ThisSavoryVegan.com

Ricotta Couscous Stuffed Peppers

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These Ricotta Couscous Stuffed Peppers are dairy-free, creamy deliciousness! A protein-packed vegan dinner idea!
Course Main Course
Cuisine Italian, Mediterranean
Keyword casserole, couscous, easy, high protein, ricotta, stuffed peppers, weeknight dinner
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 314

Equipment

Ingredients

FOR THE COUSCOUS

FOR THE TOFU RICOTTA

  • 1 14-ounce block firm tofu drained & pressed
  • 1 tablespoon vegan parmesan I used Trader Joe's
  • 1 lemon juiced
  • 1-2 cloves garlic peeled
  • 1 tablespoon olive oil
  • salt & pepper to taste

FOR THE PEPPERS

  • 8 ounces frozen spinach thawed & drained
  • 2 tablespoons vegan pesto I used Trader Joe's
  • 3 red bell peppers
  • 1/2 cup vegan mozzarella optional, I used Trader Joe's

Instructions

  • Preheat the oven to 425 degrees and add 2 tablespoons of water to the bottom of a baking dish.
  • Melt the vegan butter in a skillet. Add the onion & garlic and cook for 2-3 minutes, stirring frequently. Add the couscous and toast for 2 minutes. Pour in the broth, bring to a boil, cover and lower the heat. Simmer for 12 minutes. Remove the lid, fluff the couscous and transfer to a large mixing bowl to cool slightly.
  • Meanwhile, add all of the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed.
  • Add the tofu ricotta, spinach and pesto the the couscous bowl and mix to combine. Taste and add salt & pepper if needed. Set aside.
  • Cut the bell peppers in half lengthwise and scoop out the ribs and seeds. Fill the bell pepper halves with the couscous mixture and place in the baking dish. Really press down the couscous and load it up. Top each pepper with a little vegan mozzarella, cover with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes. For a crispier top, turn the oven to broil for the last 2 minutes of cooking.
  • Remove from the oven, drizzle with olive oil, top with fresh basil and serve.

Video

Notes

  • When I say fill up the peppers with the couscous, I mean FILL them up! Don't be afraid to have the filling piled high!
  • I like to spray the foil with oil so that it doesn't stick to the peppers while cooking.

Nutrition

Calories: 314kcal | Carbohydrates: 36g | Protein: 15g | Fat: 13g