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Vegetarian TVP Stuffed Peppers

Overcome any misgivings you may have about cooking with TVP and whip up these simple vegetarian TVP stuffed peppers for dinner tonight. 
Course Dinner, Entree
Cuisine Mexican-Inspired, Vegetarian
Keyword vegetarian stuffed peppers, vegetarian TVP stuffed peppers
Prep Time 10 minutes
Cook Time 55 minutes
Servings 4
Calories 420kcal
Author Dietitian Debbie


  • 1 cup dried textured vegetable protein TVP - (I used Bob's Red Mill brand)
  • 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


  • Preheat the oven to 350 degrees Fahrenheit. 
  • 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. 
  • In a deep skillet, add the olive oil and onion. Cook over medium-high heat for 3-4 minutes or until onion is translucent. 
  • Add the garlic and taco seasoning. Cook for 1 minute. 
  • Add the tomatoes, rice, beans, jalapeno, tomato paste, and TVP. Bring to a simmer for 5 minutes allowing any excess moisture to cook off. 
  • Stir in 1/2 cup of the cheese and cook another 1-2 minutes until cheese is melted. 
  • Arrange halved bell peppers in a 9"x11" baking dish. Divide billing up between peppers. Cover with foil and bake for 15 minutes. 
  • 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. 
  • Serve with chopped cilantro, jalapeno, and/or sour cream. 


Serving: 1/4 recipe | Calories: 420kcal | Carbohydrates: 55g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 620mg | Fiber: 14g | Sugar: 5.5g