Mexican TVP and Cheese


Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers.

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
4 servings


  • 1 cup texturized vegetable protein (TVP)

  • ¾ cup boiling water

  • cooking spray

  • ½ onion, chopped

  • 3 cloves garlic, crushed

  • 2 tomatoes, chopped

  • 2 teaspoons ground cumin

  • 1 cup shredded Mexican blend cheese

  • 2 tablespoons minced chipotle peppers in adobo sauce, or to taste


  1. In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.

  2. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.

  3. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

Nutrition Facts (per serving)

252 Calories
12g Fat
9g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 252
% Daily Value *
Total Fat 12g 16%
Saturated Fat 8g 39%
Cholesterol 32mg 11%
Sodium 582mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 31g
Vitamin C 10mg 48%
Calcium 289mg 22%
Iron 5mg 28%
Potassium 243mg 5%

* 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.