Stuffed Bell Peppers


These TVP stuffed peppers feature green bell peppers filled with rice, textured vegetable protein, cheese, and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 40 mins


  • ¾ cup water

  • ½ cup uncooked white rice

  • 4 green bell peppers

  • 1/4 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


  1. 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. Preheat the oven to 400 degrees F (205 degrees C).

  3. Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.

  4. 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. 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.

    close up view of Stuffed Bell Peppers garnished with fresh herbs in a white baking dish

Nutrition Facts (per serving)

532 Calories
21g Fat
38g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 532
% Daily Value *
Total Fat 21g 26%
Saturated Fat 5g 26%
Cholesterol 18mg 6%
Sodium 1396mg 61%
Total Carbohydrate 38g 14%
Dietary Fiber 8g 28%
Total Sugars 9g
Protein 57g
Vitamin C 109mg 544%
Calcium 367mg 28%
Iron 11mg 62%
Potassium 761mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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