Stuffed Peppers

SUBMITTED 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."

PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

READ REVIEWS (34)

DIRECTIONS

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 17, 2003 by STEVE02A

What the heck is textured vegetable protein? I never heard of that. Can someone explain?

23 users found this review helpful

Reviewed on Jan. 22, 2003 by Cheryl

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.

9 users found this review helpful