Stuffed Bell Peppers

Stuffed Bell Peppers

Main Dish Stuffed Main Dishes Stuffed Bell Peppers

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Servings per recipe: 4
Calories per serving: 532
Preparation time: 25m
Total cooking time: 1h 10m


  • 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


  • 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.

Nutrion facts:

Total Fat 20.6g 32%
    Saturated Fat 5.0g  
Cholesterol 18mg 6%
Sodium 1396mg 56%
Potassium 761mg 21%
Total Carbohydrates 38.2g 12%
Dietary Fiber 7.7g 31%
Protein 57.3g 115%
Sugars 9g  
Vitamin A 1161IU  
Vitamin C 109mg  
Calcium 367mg  
Iron 11mg  
Thiamin 0mg  
Niacin 16mg  
Vitamin B6 1mg  
Magnesium 70mg  
Folate 189mcg