Stuffed Bell Peppers

Stuffed Bell Peppers

137
KDCG 2

"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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Ingredients

1 h 10 m servings 532 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 57.3 g
  • 115%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1396 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

137
  1. 194 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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 hav...

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+

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...

Not vegetarian so I made it with ground turkey breast and it was very good and easy.

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...

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.

These were delicious! It calls for 1/2 pound of TVP....I used 1 1/2 Cups dehydrated TVP and rehydrated it before adding it to the mix. I also added mozzarella and parmesan cheese to the mixtur...

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.