Stuffed Bell Peppers

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 532 Calories

Ingredients

• ¾ cup water
• 1 onion, chopped
• salt to taste
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 4 tablespoons olive oil
• 2 cups tomato sauce
• 4 ounces shredded mozzarella cheese
• ½ cup uncooked white rice
• 4 green bell peppers
• 8 ounces textured vegetable protein

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (205 degrees C).

Step 2

Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.

Step 3

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Step 4

Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Step 5

Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.