Vegan Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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an italian must! modified from PPK Ingredients:
2 large bell peppers |
1/2 lb tofu, x-firm- frozen then thawed |
4 garlic cloves |
5 baby carrots |
1 cup fresh spinach |
1/4 cup raw almonds |
1/8 onion, any kind |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. cut off tops of peppers and with your finger pull out any seeds and flatten inside stuff , and set aside.
2. in a food processor, grind tofu, garlic, carrots, spinach, onions and almonds. season this mixture to your likings.
3. using a spoon and your finger, stuff as much filling into the peppers as you can and place on a cookie sheet. bake at 375 for about 20 minutes or until peppers have softened.
4. serve over pasta, couscous, rice, salad ect - makes for good grilling too!
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