Stuffed Bell Peppers

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.

Step: 1

Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.

Step: 2

Preheat oven to 400 degrees F (205 degrees C).

Step: 3

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Step: 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.

Step: 5

Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Per Serving: 532 calories; protein 57.3g; carbohydrates 38.2g; fat 20.6g; cholesterol 18.1mg; sodium 1395.7mg.

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