STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.
CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste
Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.