Stuffed pepper with tofu ricotta, tempeh crumbles, and puttanesca sauce
ingredients
Main dish
12 medium red bell peppers, halved lengthwise
48 fluid ounces tofu ricotta (2 fluid ounces each)
1½ cups mozzarella cheese, pre-shredded (1 tablespoon each)
24 fluid ounces roasted tempeh crumbles (1 fluid ounce each)
144 fluid ounces puttanesca sauce (6 fluid ounces each)
192 fluid ounces whole wheat rotini (8 fluid ounces each)
96 fluid ounces Capri vegetable mix, frozen
Tofu ricotta
2 pounds extra-firm tofu (Wildwood)
4 tablespoons garlic cloves, fresh, minced
4 tablespoons yellow onions, diced (¼-inch)
6 tablespoons extra virgin olive oil
6 tablespoons nutritional yeast
2 teaspoons granulated garlic
1⅓ tablespoons kosher salt
1⅓ tablespoons lemon juice
8 tablespoons mirepoix soup base (liquid) or vegetable broth
2 teaspoons parsley, dehydrated, flaked
Tempeh crumbles
1½ pounds tempeh
4⅔ tablespoons nutritional yeast
Puttanesca sauce
1 cup extra virgin olive oil
2½ ounces garlic cloves, chopped
3⅔ pounds yellow onions, diced
1¼ cups white wine
1 #10 can diced tomatoes, drained
¼ cup lemon juice
1 cup ripe olives, sliced, drained
8 tablespoons capers, drained
7½ tablespoons parsley, fresh, chopped
⅓ teaspoon paprika
2 tablespoons kosher salt
¾ teaspoon black pepper, ground
preparation
1. Preheat oven to 375°F.
2. Arrange cleaned, deveined red pepper halves on trays and roast 15 minutes, until soft and tender but still able to hold shape. Allow to cool.
3. Prepare tofu ricotta: blend tofu, garlic, onions, olive oil, nutritional yeast, granulated garlic, salt, lemon juice, soup base (or broth), and dried parsley in a food processor, adding water or broth 1 tablespoon at a time if needed for a smooth, thick consistency.
4. Fill each roasted pepper half with 2 ounces tofu ricotta using a #16 scoop.
5. Sprinkle 1 tablespoon shredded mozzarella over each stuffed pepper and top with 1 ounce toasted tempeh crumbles.
6. Portion whole wheat rotini on the side and ladle puttanesca sauce over pasta; add Capri vegetables on the side.
7. To reheat: reheat stuffed peppers separately at 350°F for 15–20 minutes, or until internal temperature reaches 165°F.
8. Tempeh crumbles: crumble tempeh into very small pieces (about rice size) using a food processor. Toss with nutritional yeast, spread on a sheet pan, and roast at 400°F for 30 minutes, turning halfway, until crunchy.
9. Puttanesca sauce: add oil to a pot or braiser, add garlic and cook 3 minutes without burning. Add onions and sauté 10 minutes until soft. Add wine and reduce by half. Add tomatoes and sauté 10 minutes. Add lemon juice, olives, capers, parsley, and paprika and cook 10 minutes, then season with salt and pepper.
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