This is a special recipe, because it was made with love, together with my mum.
She loved it and after the first bite she went like: "Oh my god! These taste exactly like ricotta and anchovies. You would never tell these peppers are vegan. Buonissimi, buoni davvero!"
Shall I say more? Don't think so, cause they are Mamma approved!
I hope you enjoy reading through the recipe and watching the video: my mom is not on it, she hates being on camera, but she helped me behind the scenes.
10 ramiro peppers
375g firm tofu
1 garlic clove
A handful of kalamata olives
A handful of capers
1 lemon, juiced
2 tbsp nutritional yeast
Olive oil for cooking
Salt and pepper to taste
⅓ glass unsweetened soy milk (optional)
Slice the onion and the garlic. Crumble the tofu into a blender and add the other ingredients, with exception of the peppers. Blend until smooth and add a drizzle of soy milk if needed.
Carve the peppers by removing the top part and seeds inside. Stuff each of them with the tofu filling.
Bake on a greased tray, at 200°C for 40 minutes, turning halfway through.