Italian Stuffed Peppers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 475°. Place halved peppers cut side down on greased baking sheet. Coat outside of peppers with olive oil and season with salt and pepper. Bake for 15-20 minutes until soft and beginning to blister. Remove from oven and allow to cool completely. Lower oven to 350°.

Step 2

Meanwhile, heat olive oil over medium heat and sauté leeks and garlic. Once leeks begin to soften throw in eggplant and impossible meat and cook, breaking up meat as it browns. When the eggplant begins to soften, add diced tomato, season with salt and pepper and continue to cook until until everything is tender. Remove from stove and allow to cool.

Step 3

Bring a pot of salted water to a boil. Blanche spinach for 1-2 minutes. Drain and squeeze out excess water. Rough chop cooked spinach and add to sautéed filling.

Step 4

Once filling is cool enough to handle, add ricotta, parmesan, basil and breadcrumbs. Mix well and adjust seasoning to taste.

Step 5

Portion filling into pepper halves and top with shredded mozzarella. Bake at 350° until filling is heated through and mozzarella is beginning to brown, ~15 min. Broil for a few minutes if needed to brown cheese.