About this recipe:A delectable vegetarian recipe for stuffed peppers, using soya-based textured vegetable protein (TVP) mince. You can find TVP mince in health shops, or you could use Quorn mince. You can also use different coloured peppers instead of green. For a vegan version, skip the cheese at the end, or use a vegan cheese substitute.
90g uncooked white rice
4 green peppers
1 onion, finely chopped
4 tablespoons olive oil
225g TVP mince
2 tablespoons chopped fresh parsley
salt and pepper to taste
110g mozzarella cheese (optional)
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Combine rice and water in a saucepan. Bring to the boil, reduce heat to low, and simmer for about 15 minutes.
Preheat the oven to 200 C / Gas 6.
Cut tops off peppers, and remove the seeds. Arrange the peppers in a large baking dish. Chop any usable bits that remain of the tops.
Heat oil in a large frying pan over medium heat. Saute chopped peppers and onion in oil until soft. Stir in TVP mince and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and just over half of the passata. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining passata.
Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
I used this recipe as a main meal so doubled the amounts and used grated Mozzarella Cheese to top the Peppers. As Green Peppers don't agree with me I used Yellow and Red Peppers giving each person one of each colour. As a meat eating family instead of the TVP mince I used beef mince. It keeps ok in the fridge once cooled, as my son-in-law took two in for his lunch the following day and heated them in the Microwave for his lunch. You wouldn't think that Peppers could be so filling but its surprising just how filling they are. - 18 Apr 2014