stuffed bell peppers

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.