How to Make Vegetarian Stuffed Peppers | Allrecipes.com

Combine 1/2 cup uncooked white rice and 3/4 cup water in a small saucepan.

Bring to a boil, cover, then reduce heat to low and simmer for about 15 minutes.

Preheat oven to 400°F.

Cut the tops off 4 green bell peppers and remove the seeds from the insides.

Arrange the peppers in a large baking dish.

Chop up the usable portion of the pepper tops.

Chop 1 onion and 2 tablespoons of fresh parsley.

Heat 4 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped peppers and onions and sauté until very soft, about 5 minutes.

Stir in 8 oz of textured vegetable protein.

Add the chopped parsley and reduce heat to low, continuing to cook for 5 minutes.

Mix in the cooked rice and 1 1/3 cups of canned tomato sauce.

Season with salt and pepper to taste.

Spoon the mixture into the peppers, dividing it equally between them.

Spoon 2/3 cup of tomato sauce evenly over the stuffed peppers.

Loosely cover the dish with foil and bake for about 45 minutes.

Uncover the pan and sprinkle 4 oz of shredded mozzarella cheese over the peppers.

Return the pan to the oven and continue baking until the cheese has melted.

Equipment Needed

Spice Level:

Dietary