Cheesy Tomato-Baked Bell Peppers

Recipe Collection: Dinner

Cheesy Tomato-Baked Bell Peppers transform your dinner with a vegetarian dish bursting with flavor! Filled with a hearty blend of rice, textured vegetable protein, and gooey mozzarella, these peppers are enveloped in a rich tomato sauce that adds a comforting touch. Perfect for American cuisine lovers, this recipe can easily be made dairy-free by omitting the cheese, making it suitable for various dietary preferences.

These versatile bell peppers are ideal for a cozy family meal or meal prep, pairing wonderfully with salads or crusty bread. Access this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe, gather your ingredients, and follow our step-by-step guide to create a delicious dinner tonight!

Overview

These delicious stuffed bell peppers are filled with a savory mixture of rice, textured vegetable protein, and mozzarella cheese, all enveloped in a rich tomato sauce. Perfect for a comforting dinner, this dish can easily be made vegan by omitting the cheese.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 100 minutes

Ingredients

• 0.75 Cups water
• 0.5 Cups uncooked white rice
• 4 Whole green bell peppers
• 0.25 Cups olive oil
• 1 Medium onion, minced
• 8 Ounces textured vegetable protein
• 2 Tablespoons fresh parsley, minced
• 2 Cups tomato sauce
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 4 Ounces mozzarella cheese, shredded

Steps

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.
2. Preheat the oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Mince the usable portion of the tops.
4. Heat olive oil in a large skillet over medium heat. Sauté minced 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 1.25 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.
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.

Enjoy your savory mozzarella-stuffed bell peppers with a side of extra tomato sauce if desired!