These TVP stuffed peppers are like what Gram used to make, except they're vegetarian, made with TVP instead of beef, and can easily be made vegan.
Preparation Time
25 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 40 mins
Calories
532 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until rice is tender and liquid has been absorbed, about 15 minutes.
Step 3
Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
Step 4
Heat olive oil in a large skillet over medium heat. Sauté chopped peppers and onion in hot 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 1/4 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.
Step 5
Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with mozzarella cheese, and continue baking until cheese is melted, about 5 minutes more.
