Ingredients

• 0.75 cups water
• 0.5 cups uncooked white rice
• 4 greens bell peppers
• cup olive oil
• 1 onion , chopped
• 8 ounces textured vegetable protein
• 2 tablespoons chopped fresh parsley
• 2 cups tomato sauce
• salt and ground black pepper to taste
• 4 ounces shredded mozzarella cheese

Instructions

1. 1 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.
2. 2 Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.
4. 4 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.
5. 5 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.

Nutrition per serving