Recipe by KDCG
"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."
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uncooked white rice
green bell peppers
textured vegetable protein
chopped fresh parsley
shredded mozzarella cheese
salt to taste
ground black pepper to taste
What the heck is textured vegetable protein? I never heard of that. Can someone explain?
Not bad but I've had better. They don't work the second day either which is something I count on with stuffed peppers. They were mushy the second night. Won't make these again.
My boyfriend and I tried this recipe with a few tweaks and we LOVED it. We used cilantro instead of parsley, brown rice instead of white rice and added about 1/4 tsp of cumin. Sooooo good. I have already recommended it to all of my friends!
This was wonderful! My kids and husband loved it...the only thing I would do different next time is mix the cheese in with the rice mixture...will definately be making this again! Thanks... A+
Not vegetarian so I made it with ground turkey breast and it was very good and easy.
This meal was very good. However, since I'm on a low carb diet, I used Taboli instead of white rice. Still turned out very good. Make extra stuffing so you can freeze it, then all you need to do is buy more peppers, microwave the stuffing mix, and stuff the peppers again. Done in like 45 min.
These make a great meal. I added a 15 ounce can of diced tomatoes to stretch the recipe to 5 peppers and to add a bit of zing. Shredded cheddar cheese also works in place of the mozzarella. A very yummy dish!
Best stuffed peppers I've had! I suggest Boca brand crumbles and I also used spaghetti sauce. One thing I'd do differently next time is wait to put the cheese on last.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Bell Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 185
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