Stuffed Peppers

123 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 1 hr 10 min

“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.” - by KDCG

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Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
532 cal
27%

Fat
20.6 g
32%

Carbs
38.2 g
12%

Based on a 2,000 calorie diet

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Reviews (123)

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528

STEVE02A

Jun. 17, 2003

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

126

kelli

Jun. 18, 2007

"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 alre..." See moready recommended it to all of my friends!"

101

momforlyf

Jun. 17, 2003

"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+..." See more"

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