These savory stuffed bell peppers are filled with a delicious mixture of rice, vegetables, and cheese, making for a wholesome and satisfying meal.
Ingredients
2 cups water
1 cup rice
4 whole bell peppers
2 tablespoons olive oil
1 medium onion
1 cup textured vegetable protein
1/4 cup parsley
2 cups tomato sauce
to taste salt
to taste pepper
1 cup mozzarella cheese
Method
Start by boiling water in a small saucepan, then add rice and reduce the heat to low. Allow it to simmer until the rice is tender and the water is absorbed, which will take around 15 minutes.
While the rice cooks, preheat your oven to 400°F (205°C).
Prepare the bell peppers by cutting off their tops and removing the seeds. Place the empty peppers in a baking dish, and finely chop the removed tops for later use.
In a large skillet, heat some olive oil over medium heat. Add the chopped bell pepper tops and onion, sautéing until they become soft. Mix in the textured vegetable protein and parsley, cooking for another 5 minutes on low heat. Combine this mixture with the cooked rice and 1 1/4 cups of tomato sauce. Season generously with salt and pepper to taste.
Stuff each bell pepper with the flavorful rice mixture and drizzle the remaining tomato sauce over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. After this time, remove the foil, sprinkle mozzarella cheese on top of each stuffed pepper, and return to the oven until the cheese is melted and bubbly, which should take around 5 more minutes.
