Vegan TVP–Stuffed Peppers

This is a great way to use up any leftover rice. Top with a bit of grated vegan cheese, if you’d like.

Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 6


  • 6 large bell peppers
  • 3⁄4 cup TVP (Textured Vegetable Protein)
  • 3⁄4 cup hot vegetable broth
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 2 ribs celery, diced
  • 2⁄3 cup diced mushrooms
  • 1 1⁄2 cups cooked brown rice
  • 1 tsp. dried parsley
  • 1⁄2 tsp. dried oregano
  • 1⁄2 tsp. salt
  • 2 cups marinara sauce, divided


  • Preheat the oven to 325°F and spray a 9-by-13-inch casserole dish lightly with nonstick spray.
  • Slice the tops off the bell peppers and remove their inner seeds and membranes.
  • Combine the TVP and vegetable broth and allow to sit for 6 to 7 minutes to rehydrate. Drain.
  • In a large skillet, heat the olive oil over medium heat. When hot, add the onion, celery, and mushrooms; cook until the onions are soft and mushrooms are browned, about 10 minutes. Reduce the heat to medium-low and add cooked rice, TVP, parsley, oregano, salt, and 1 1⁄2 cup marinara sauce. Heat just until combined.
  • Stuff mixture into bell peppers, place in the prepared casserole dish, and spoon a bit of the remaining sauce on top of each pepper.
  • Bake, uncovered, for 30 minutes or until peppers are cooked.