Start peppers

1.      Preheat oven to 425F.

2.      Cut peppers lengthwise and scoop out seeds to hollow out.

3.      Spray a baking pan, add peppers insides facing down.

4. Lightly spray tops of peppers and place in the oven for 15 minutes.

Make tomato sauce mixture

1.      Cook the meatless crumbles according to package directions. Set aside.

2.      Add oil to a pan and turn on medium heat.

3.      Add onions and tomatoes to the pan and stir. Cook these for about 5 minutes.

4.      Now add in garlic and cook for another 2 minutes.  

5.      Stir in seasonings, tomato sauce, and meat crumbles into the mixture.

6.      Let the mixture simmer for about 5 minutes.

Make cheese mixture

1.      Add ricotta cheese to a bowl and add parmesan cheese.

2.      Add a pinch of salt, pepper and Italian seasonings and stir.

Assemble and bake the peppers

1.      Once the peppers are done, remove from the oven.

2.      Add tomato sauce mixture into the peppers.

3.      Spread the cheese layer on top of the sauce layer.

4.      Top with another sauce mixture.

5.      Spread cheese mixture again on top.

6.      Return the peppers to the oven and bake for another 15 minutes** or until peppers are tender.

Ricotta layer

*Veganize! (like pictured) using vegan ricotta and vegan parmesan

**If the peppers are large, they may need to cook for longer to become tender. Try piercing with a knife to test out tenderness, you will see edges start to darken, too.

Tomato meat sauce layer