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Stuffed Bell Peppers
Stuffed Bell Peppers
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Vegetarian stuffed peppers filled with savory TVP, a delightful meat-free twist on a classic recipe that can be easily veganized.
Ingredients:
  • 0.75 cup water
  • 0.5 cup uncooked white rice
  • 4 green bell peppers
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 8 ounces textured vegetable protein
  • 2 tablespoons chopped fresh parsley
  • 2 cups tomato sauce
  • salt to taste
  • 4 ounces shredded mozzarella cheese
Instructions:
  • In a small saucepan, bring water and rice to a boil. Simmer on low heat until rice is tender and liquid is absorbed, approximately 15 minutes.
  • Preheat the oven to a toasty 400°F (205°C).
  • Remove tops from peppers and discard seeds. Place peppers in a large baking dish. Finely chop the edible parts of the tops.
  • In a large skillet over medium heat, warm olive oil. Sauté peppers and onion until soft. Add textured vegetable protein and parsley. Reduce heat to low and cook for 5 minutes. Stir in cooked rice and 1 1/4 cups tomato sauce. Season with salt and pepper. Stuff peppers with mixture and pour remaining tomato sauce on top.
  • Bake covered in the preheated oven for 45 minutes, then uncover, add mozzarella cheese to each pepper, and bake for an additional 5 minutes until cheese is melted.

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