Last week I bought a big bag of mini sweet peppers. I was mainly using them for veggie wraps and sandwiches, but that barely put a dent in the bag. I didn’t want them to go to waste, so I started thinking about ways I could use a lot of them in one fell swoop, and then it hit me like a ton of bricks: mini stuffed peppers!

I made haste to the fridge and pantry so I could start planning my filling. After a quick glance, I noticed I had everything on hand to make the same tofu-ricotta we used for our stuffed shells recipe. I’m not sure why that was the first thing that stood out to me, but it intuitively seemed like a good match, so that’s what I went with.

I was rather proud of the final outcome. The savory filling was the perfect contrast to the sweetness of the peppers. Later in the evening, I had a few left over in the fridge, so I smothered them in hot sauce, wrapped them up in a tortilla with tomatoes and onions, and popped it in the oven for about 5 minutes at a high temperature… that sh!t was pretty awesome. Enjoy!

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