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Stuffed Bell Peppers

Veggie.Lover's picture
Ingredients
  Green bell peppers 6 Large
  Boiling water 1⁄2 Cup (8 tbs)
  Textured vegetable protein 1⁄2 Cup (8 tbs) (Tvp)
  Butter/Vegetable oil 3 Tablespoon
  Onion 1 Large, chopped
  Fresh mushrooms 12 , chopped
  Cooked rice 3 Cup (48 tbs)
  Shredded mozzarella cheese/Muenster cheese 2 Cup (32 tbs)
  Marinara sauce 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cut peppers in half lengthwise. Remove seeds and cut away cores, leaving peppers intact. Bring approximately 2 inches of water to boil in a large pot. Place peppers in pot, cut-side up. Reduce heat and simmer covered for 10 to 15 minutes until pepper halves are tender but retain their shape. Drain.
In a small bowl, pour 1/2 cup boiling water over dry TVP. Set aside.
Melt butter or heat vegetable oil in a skillet. Add onion and saute until soft. Add mushrooms and saute a few more minutes.
Combine cooked rice, 1 cup of the cheese and 1/4 cup of marinara sauce in a large bowl. Add moistened TVP, onion and mushrooms, mixing well. Add salt and pepper to taste.
Pour remaining 2 cups marinara sauce into a large casserole with a cover or two smaller baking dishes with covers. Arrange pepper halves cut-side up on top of sauce. Spoon filling into peppers. Sprinkle remaining 1 cup of cheese over filling.
Bake covered at 325° F. for 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pepper
Preparation Time: 
5 Minutes

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