Stuffed Bell Peppers Recipe
Ingredients List
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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
Cooking Instructions
In a small saucepan, combine rice and water. Bring to a boil, then lower the heat and simmer until the rice is tender and all the liquid is absorbed, about 15 minutes.
Preheat your oven to 400°F (205°C).
Slice off the tops of the peppers and remove the seeds. Arrange the peppers in a large baking dish, then chop up the usable parts of the tops.
In a large skillet, heat olive oil over medium heat. Sauté the chopped peppers and onions until they’re soft. Stir in textured vegetable protein and parsley. Lower the heat and cook for another 5 minutes. Add the cooked rice and 1 1/4 cups of tomato sauce. Season with salt and pepper, then spoon the mixture into the peppers. Top with the remaining tomato sauce.
Cover the baking dish and bake in the preheated oven for about 45 minutes. Remove the cover, top each pepper with mozzarella cheese, and bake for another 5 minutes, until the cheese is melted.
Nutrition Information (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.
Evaluation :
5/5