Stuffed Bell Peppers
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup uncooked white rice
- ¾cup water
- 4green bell peppers
- 1onion, chopped
- 4tablespoons olive oil
- 8ounces textured vegetable protein
- 2tablespoons chopped fresh parsley
- 2cups tomato sauce
- 4ounces shredded mozzarella cheese
- salt to taste
- ground black pepper to taste
Instructions
Step 1
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.Step 2
Preheat oven to 400 degrees F (205 degrees C).Step 3
Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.Step 4
Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in 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 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.Step 5
Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.