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Vegetarian TVP Stuffed Peppers

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 55 Min
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Description

Overcome any misgivings you may have about cooking with TVP and whip up these simple vegetarian TVP stuffed peppers for dinner tonight. 


Ingredients

  • 1 cup TVP
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 (15 oz.) can diced tomatoes
  • 1 cup cooked brown rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 jalapeno, seeds removed, chopped
  • 2 tablespoons tomato paste
  • 1 cup shredded cheddar or pepper jack cheese
  • 4 bell peppers, halved

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Add TVP to a bowl and cover with 1 1/4 cup hot water. Let sit for 5-7 minutes until water has been mostly absorbed and TVP has plumped up. 
  3. In a deep skillet, add the olive oil and onion. Cook over medium-high heat for 3-4 minutes or until onion is translucent. 
  4. Add the garlic and taco seasoning. Cook for 1 minute. 
  5. Add the tomatoes, rice, beans, jalapeno, tomato paste, and TVP. Bring to a simmer for 5 minutes allowing any excess moisture to cook off. 
  6. Stir in 1/2 cup of the cheese and cook another 1-2 minutes until cheese is melted. 
  7. Arrange halved bell peppers in a 9″x11″ baking dish. Divide billing up between peppers. Cover with foil and bake for 15 minutes. 
  8. Remove foil and divide the other 1/2 cup of cheese onto the top of the peppers. Cook another 15-20 minutes or until peppers are tender and cheese has browned. 
  9. Serve with chopped cilantro, jalapeno, and/or sour cream. 

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 420 kcals
  • Sugar: 5.5 g
  • Sodium: 620 mg
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 14 g
  • Protein: 30 g
  • Cholesterol: 25 mg