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.
- Serves: 4 persons
- 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
Step 1Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
Step 2Preheat oven to 400 degrees F (205 degrees C).
Step 3Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
Step 4Heat 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 5Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.