How to Make Stuffed Bell Peppers - A Step-by-Step Guide

Stuffed bell peppers are a hearty and delicious dish that is perfect for a weeknight meal or for entertaining guests. This recipe is versatile and can be customized to fit your personal taste preferences. Whether you prefer a meat-based filling or a vegetarian option, there are plenty of ways to make this dish your own.

One of the best things about stuffed bell peppers is that they are a great way to use up any leftover ingredients you have in your kitchen. You can easily adapt this r...

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Ingredients

  • ¾ cup water
  • ½ cup uncooked white rice
  • 4 green 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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4

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

    532 cal.

    • Total Fat: 21g
    • Saturated Fat: 5g
    • Cholesterol: 18mg
    • Sodium: 1396mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 8g
    • Total Sugars: 9g
    • Protein: 57g
    • Vitamin C: 109mg
    • Calcium: 367mg
    • Iron: 11mg
    • Potassium: 761mg