Vegan Tasty

Stuffed Yellow Peppers and Zucchini with Homemade Marinara

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!

This entry was posted on Sunday, August 29th, 2010 at 7:21 am. It is filed under Featured, Main Dishes, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.