Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
Preheat oven to 400 degrees F (205 degrees C).
Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in 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 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
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This is an additional feature.
1/2 cupuncooked white rice
4green bell peppers
1onion, chopped
4 tablespoonsolive oil
8 ouncestextured vegetable protein
2 tablespoonschopped fresh parsley
2 cupstomato sauce
4 ouncesshredded mozzarella cheese
salt to taste
ground black pepper to taste
“Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.”
“Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly…”
"This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!"
Ingredients:
1/4 cupcider vinegar
3 tablespoonsprepared coarse-ground mustard
3 clovesgarlic, peeled and minced
1lime, juiced
1/2lemon, juiced
1/2 cupbrown sugar
1 1/2 teaspoonssalt
ground black pepper to taste
6 tablespoonsolive oil
6skinless, boneless chicken breast halves
“This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get–I promise!”