Vegetarian Stuffed Peppers
Prep Time
Cooking Mode
175 mL (¾ cup) cup orzo
½ package (approx. 230 g) oz firm tofu, finely chopped
1 container (300 g) oz 2% M.F. light ricotta cheese
60 mL (¼ cup) cup Balance by Compliments Old Cheddar Cheese – light, grated
125 mL (½ cup) cup frozen Compliments Chopped Spinach, thawed in microwave
30 mL (2 tbsp.) tbsp. Sensations by Compliments Pesto Rosso
To taste salt and pepper
4 Crisp breads
2.5 mL (½ tsp.) tsp dried thyme
2.5 mL (½ tsp.) tsp dried parsley
1 3 coloured sweet bell peppers
175 mL (¾ cup) cup orzo
½ package (approx. 230 g) oz firm tofu, finely chopped
1 container (300 g) oz 2% M.F. light ricotta cheese
60 mL (¼ cup) cup Balance by Compliments Old Cheddar Cheese – light, grated
125 mL (½ cup) cup frozen Compliments Chopped Spinach, thawed in microwave
30 mL (2 tbsp.) tbsp. Sensations by Compliments Pesto Rosso
To taste salt and pepper
4 Crisp breads
2.5 mL (½ tsp.) tsp dried thyme
2.5 mL (½ tsp.) tsp dried parsley
1 3 coloured sweet bell peppers
Directions
1Preheat oven to 350°F (180°C)
2Boil water in a saucepan. Add orzo and cook 5 minutes or until al dente. Drain and rinse.
3Mix the orzo, tofu, ricotta, cheddar cheese, spinach, and pesto together in a bowl. Salt and pepper to taste.
4In another bowl, crush crisp breads into crumbs and add thyme and parsley.
5Stuff pepper halves with tofu mixture and garnish with bread crumbs.
6Bake for 20 minutes or until peppers are tender.
7Serve with a couscous and citrus salad.
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Personal Note
Personal Note