Stuffed Peppers

Stuffed Peppers


  • 1/2 cup long grain white rice (uncooked)
  • 4 medium green bell peppers
  • 1 large onion, chopped
  • 4 tablespoons olive oil
  • 1 cup TVP granules
  • 2 tablespoons fresh parsley, chopped
  • 2 cups spaghetti sauce
  • 1/2 cup to 3/4 cup mozzarella cheese (optional), grated
  • salt and pepper to taste


Cook rice per package directions. Preheat oven to 400 degrees. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Reserve tops and chop usable portion. Heat oil in a large skillet and saute chopped peppers with onions until soft. Add TVP granules and stir well. Add parsley and cook over low heat for 5 minutes. Add the cooked rice to the pepper and onion mixture and 1 1/2 cups of spaghetti sauce. Mix well and season to taste. Spoon the mixture into the peppers and top each with remaining spaghetti sauce. Cover and bake about 45 minutes or longer. Uncover, top each pepper with mozzarella cheese, if desired, and bake about 5 more minutes until cheese is melted.

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