These TVP stuffed peppers feature green bell peppers filled with rice, textured vegetable protein, cheese, and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Ingredients
- water: 0.75 cup
- uncooked white rice: 0.5 cup
- green bell peppers: 4 piece
- olive oil: 0.25 cup
- onion: 1 piece (chopped)
- ounces textured vegetable protein: 8 piece
- fresh parsley: 2 Tbsp (chopped)
- tomato sauce: 2 cups
- salt and ground black pepper: (to taste)
- ounces shredded mozzarella cheese: 4 piece
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 400 degrees F (205 degrees C).
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Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
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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.
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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. Richie
