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

Ingredients

  • 6 large bell peppers
  • ¾ cup TVP (Textured Vegetable Protein)
  • ¾ cup hot vegetable broth
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 2 ribs celery, diced
  • ⅔ cup diced mushrooms
  • 1½ cups cooked brown rice
  • 1 tsp. dried parsley
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • 2 cups marinara sauce, divided

Directions

  • Preheat the oven to 325°F and spray a 9" × 13" 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 6–7 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 1½ 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.

Recipe Information

Serves: 6

Ingredients

  • 6 large bell peppers
  • ¾ cup TVP (Textured Vegetable Protein)
  • ¾ cup hot vegetable broth
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 2 ribs celery, diced
  • ⅔ cup diced mushrooms
  • 1½ cups cooked brown rice
  • 1 tsp. dried parsley
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • 2 cups marinara sauce, divided

Directions

  • Preheat the oven to 325°F and spray a 9" × 13" 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 6–7 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 1½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat8g
Saturated Fat1.5g
Cholesterol0mg
Sodium700mg
Total Carbohydrate35g
Dietary Fiber7g
Sugars14g
Protein6g