Stuffed Bell Peppers

Stuffed Bell Peppers

136
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."

Ingredients

1 h 10 m {{adjustedServings}} servings 532 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

136
  1. 193 Ratings

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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+