Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

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.