Stuffed Bell Peppers

Recipe View 15 mins In a small saucepan, combine water and rice; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and the water is fully absorbed. (Approximately 15 minutes)

Recipe View 5 mins Preheat your oven to 400 degrees F (205 degrees C).

Recipe View 10 mins Carefully slice the tops off the bell peppers and remove the seeds and membranes. Reserve the usable portions of the tops and chop them finely. Arrange the prepared peppers in a spacious baking dish.

Recipe View 15 mins In a large skillet, heat olive oil over medium heat. Add the chopped pepper tops and onion, sautéing until softened and fragrant. (Approximately 8-10 minutes). Stir in the textured vegetable protein and parsley. Reduce heat to low and continue cooking for 5 minutes, allowing the flavors to meld. Incorporate the cooked rice and 1 1/4 cups of tomato sauce. Season generously with salt.

Recipe View 50 mins Spoon the savory mixture into each bell pepper. Top each pepper with the remaining tomato sauce.

Recipe View Cover the baking dish with foil and bake in the preheated oven for 45 minutes, or until the peppers are tender.

Recipe View Uncover the peppers, sprinkle generously with shredded mozzarella cheese, and continue baking until the cheese is beautifully melted and bubbly. (Approximately 5 minutes)