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.
Prep Time::25 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 40 mins
Servings::4
Ingredients
¾ cup water
½ cup uncooked white rice
4 green bell peppers
1/4 cup olive oil
1 onion, chopped
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
salt and ground black pepper to taste
4 ounces shredded mozzarella cheese
Directions
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.
Preheat the oven to 400 degrees F (205 degrees C).
Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
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.
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