Ingredients
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¾ cup water
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½ cup uncooked white rice
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4 green bell peppers
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1/4 cup olive oil
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1 onion, chopped
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8 ounces textured vegetable protein
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2 tablespoons chopped fresh parsley
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2 cups tomato sauce
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salt and ground black pepper to taste
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4 ounces shredded mozzarella cheese
Directions
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Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until rice is tender and liquid has been absorbed, about 15 minutes.
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Preheat the oven to 400 degrees F (205 degrees C).
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Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
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Heat olive oil in a large skillet over medium heat. Sauté chopped peppers and onion in hot 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 1/4 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.
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Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with mozzarella cheese, and continue baking until cheese is melted, about 5 minutes more.
Richie
Nutrition Facts (per serving)
532 | Calories |
21g | Fat |
38g | Carbs |
57g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 532 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 5g | 26% |
Cholesterol 18mg | 6% |
Sodium 1396mg | 61% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 8g | 28% |
Total Sugars 9g | |
Protein 57g | 115% |
Vitamin C 109mg | 121% |
Calcium 367mg | 28% |
Iron 11mg | 62% |
Potassium 761mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.