Stuffed Bell Peppers

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 400 degrees F (205 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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 Facts

Per serving (4 servings total)