Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 2 tbsp Fresh Parsley; 4 whole Green Bell Pepper; 4 tbsp Olive Oil; 0.75 tsp Sea Salt; 4 oz Shredded Cheese; 8 oz Textured Vegetable Protein; 2 cups Tomato Sauce; 0.75 cup Water; 0.5 cup White Rice; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Stuffed Bell Peppers feature tender green peppers filled with savory TVP, fluffy rice, and a lively tomato sauce, then finished with a gooey layer of mozzarella. Each bite is hearty and comforting with a satisfying, meaty bite despite being vegetarian—perfect for a relaxed weeknight dinner or a cozy family meal.

Prep25 mins
Cook1 hr 15 mins
Serves4
DifficultyEasy

1

Combine the water and rice in a small saucepan and bring to a boil. Lower the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
2

Preheat the oven to 400 degrees F (205 degrees C).
3

Cut the tops off the peppers and remove the seeds. Arrange the peppers in a large baking dish. Chop the usable portions of the tops.
4

Heat the olive oil in a large skillet over medium heat. Sauté the chopped peppers and the onion in the hot oil until soft. Stir in the textured vegetable protein and the parsley. Reduce the heat to low and cook for 5 more minutes. Mix in the cooked rice and 1 1/4 cups tomato sauce. Season with salt and pepper. Spoon the mixture into the peppers and top each with the remaining tomato sauce.
5

Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with the mozzarella cheese, and continue baking until the cheese is melted, about 5 minutes more.