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Stuffed Bell Peppers

4

0 min

Stuffed Bell Peppers

Stuffed Bell Peppers Photo 1

Time

0 min

Serving

4 persons

Calories

532

Rating

4.00★ (284)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Stuffed Bell Peppers Photo 2
  2. Preheat the oven to 400 degrees F (205 degrees C).
    Stuffed Bell Peppers Photo 3
  3. Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
    Stuffed Bell Peppers Photo 4
  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.
    Stuffed Bell Peppers Photo 5
  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. Richie
    Stuffed Bell Peppers Photo 6

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