Ricotta Couscous Stuffed Peppers

Step 1

Preheat the oven to 425 degrees and add 2 tablespoons of water to the bottom of a baking dish.

Step 2

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.

Step 3

Meanwhile, add all of the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed.

Step 4

Add the tofu ricotta, spinach and pesto the the couscous bowl and mix to combine. Taste and add salt & pepper if needed. Set aside.

Step 5

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.

Step 6

Remove from the oven, drizzle with olive oil, top with fresh basil and serve.