* 1.5t garlic powder (this and following spices should be done to your preference)
* 1.5t onion powder
* 1t oregano
* 0.5t basil
* 14g / 2t “Italian” seasoned bread crumbs
* 1/4 C tomato sauce
**Method**
*Roast the pepper*
1. Preheat oven to 400 convection / 425 non-convection (standard).
2. Slice pepper in half from stem to bottom. Remove seeds and light ribs, and carefully remove stem trying to keep most of the top of the pepper intact.
3. Arrange slices cut side face up on an oven-safe rack placed over a sheet pan (foil lined if you don’t want to scrub off burned pepper juice later).
4. Roast for 10 minutes (this is a good time to work on the faux sausage).
5. Flip upside down so the cut side is down, and roast 12 more minutes.
6. Remove from oven, shift the peppers so they don’t stick to the rack, then let cool for 5+ minutes.
*Cook the faux sausage*
1. In a small pan on the stove over medium to medium low heat, cook sides of sausage until slightly browned on all sides.
2. Smash the sausage and cook for ~5 more minutes.
3. Set aside to cool.
*Make the ricotta filling*
1. Mix all remaining ingredients EXCEPT tomato sauce. Add in sausage and stir.
*Assemble and bake*
1. Preheat oven to 375 convection / 400 non-convection (standard)
2. Foil line an 8×8 (or whatever you have that is big enough) baking pan.
3. Put a very small amount of tomato sauce down where you’ll place the peppers (prevents sticking)
4. Put the peppers on the sauce, cut side up.
5. Fill each pepper with half the ricotta filling.
6. Bake for 15-18 minutes or until top starts to turn a bit golden brown.
7. Serve topped with warmed tomato sauce.
This has ~25g protein per pepper half.
MarioRex on
It looks delicious and sounds nutritious. Sorry I couldn’t resist, but it seriously looks good.
Ok_Competition_4810 on
Wowwww
T-Henry07 on
At first I thought the “t” stood for tons, but then I remembered that I was reading a cooking recipe lol
4 Comments
Y’all this was way better than I expected it to be, haha. Here’s the recipe:
Makes 2 stuffed pepper halves; double for a meal prep
**Ingredients**
* 1 large red bell pepper
* 1 beyond sausage
* 244g / 8oz / 1 heaping cup ricotta cheese (1/2 container)
* 1 egg
* 1t better than bullion no chicken base
* 1.5t garlic powder (this and following spices should be done to your preference)
* 1.5t onion powder
* 1t oregano
* 0.5t basil
* 14g / 2t “Italian” seasoned bread crumbs
* 1/4 C tomato sauce
**Method**
*Roast the pepper*
1. Preheat oven to 400 convection / 425 non-convection (standard).
2. Slice pepper in half from stem to bottom. Remove seeds and light ribs, and carefully remove stem trying to keep most of the top of the pepper intact.
3. Arrange slices cut side face up on an oven-safe rack placed over a sheet pan (foil lined if you don’t want to scrub off burned pepper juice later).
4. Roast for 10 minutes (this is a good time to work on the faux sausage).
5. Flip upside down so the cut side is down, and roast 12 more minutes.
6. Remove from oven, shift the peppers so they don’t stick to the rack, then let cool for 5+ minutes.
*Cook the faux sausage*
1. In a small pan on the stove over medium to medium low heat, cook sides of sausage until slightly browned on all sides.
2. Smash the sausage and cook for ~5 more minutes.
3. Set aside to cool.
*Make the ricotta filling*
1. Mix all remaining ingredients EXCEPT tomato sauce. Add in sausage and stir.
*Assemble and bake*
1. Preheat oven to 375 convection / 400 non-convection (standard)
2. Foil line an 8×8 (or whatever you have that is big enough) baking pan.
3. Put a very small amount of tomato sauce down where you’ll place the peppers (prevents sticking)
4. Put the peppers on the sauce, cut side up.
5. Fill each pepper with half the ricotta filling.
6. Bake for 15-18 minutes or until top starts to turn a bit golden brown.
7. Serve topped with warmed tomato sauce.
This has ~25g protein per pepper half.
It looks delicious and sounds nutritious. Sorry I couldn’t resist, but it seriously looks good.
Wowwww
At first I thought the “t” stood for tons, but then I remembered that I was reading a cooking recipe lol