Stuffed Bell Peppers

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

Ingredients

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

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.