I originally found this tasty recipe at Vegan Epicurean, which is an awesome site! I changed a few of the ingredients to suit my taste, and rewrote the directions, but otherwise the recipe comes from the original. Please visit the site to see the original recipe.

I found this dish to be super tasty. I used yellow peppers instead of green from the original recipe, and found the color to be amazing. On the outside a yellow pepper filled with the green tofu ricotta, and a slice of bright red tomato on the top. Yum! The zucchini is also beautiful with the marinara sauce drizzled over the top. Enjoy!

Ingredients for the stuffed peppers

• 1 tablespoon of olive oil
• 2 cups yellow onion, finely minced
• 4 large cloves garlic, finely minced
• ¼ cup water to sauté aromatics
• 2 medium zucchini
• 2 yellow peppers, seeded and stemmed
• green juice pulp from 3 stalks celery, 1 head romaine, 3 leaves kale, 3 leaves of collards
• 14 ounces extra firm tofu, well drained
• 2 tablespoons all purpose flour
• 3 tablespoons nutritional yeast
• 1 tablespoon Italian seasoning
• 1 teaspoon fennel seeds
• 1 tomato, thinly sliced
• Salt and fresh ground pepper to taste

Simple Marinara

• 1 tablespoon vegan margarine or olive oil
• 2 teaspoons dried Italian herbs such as basil, marjoram and oregano
• 2 – 4 cloves of garlic, minced
• 1 14.5 ounce can of tomatoes, blended
• 1/2 vegetable bouillon cube or 1/2 teaspoon of salt

Directions

The Marinara

• Heat the margarine or olive oil over medium heat.
• Add the herbs and heat for a minute or two.
• Add the garlic and heat for another minute stirring constantly.
• Add the tomatoes, bouillon or salt
• Simmer for 10 to 20 minutes until you have a rather thick consistency.
• Remove from the heat.

The Stuffed Peppers

• Cut the zucchini in half lengthwise, and scoop the filling out of the shell leaving about a 1/4 on the of rind on the outside.
• Cut the peppers in half lengthwise, de-seed and remove the ribs.
• Put the zucchini filling into a food processor and pulp just a bit. You want to leave some of the
• texture intact.
• Saute the onion, garlic and zucchini in the olive oil until tender. Set aside.
• Add the green juice pulp, tofu, flour, nutritional yeast, Italian seasoning, fennel seeds, salt, pepper and the onion mixture to the food processor. Blend the ingredients, but leave a bit of texture.
• Place some of the marinara into the baking dish to just fill the bottom.
• Fill the zucchini and peppers with the stuffing.
• Top each piece with a slice of tomato.
• Bake at 350 from 30 minutes to 1 hour depending on your oven.
• To serve, drizzle some marinara over the zucchini or pepper. You can also just fill the plate with sauce and place the zucchini or pepper on top. Enjoy!

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