Pizza Stuffed Peppers

Pizza Stuffed Pepper
Pizza Stuffed Pepper
  • 4 large green or red bell peppers
  • 1 Tablespoon oil
  • 1 medium onion, chopped
  • ½ cup chopped mushrooms
  • 2 cups prepared marinara sauce
  • 1 cup dry textured soy protein (TSP)
  • 2 Tablespoons pizza seasoning (regular or spicy)
  • 1½ cups cooked rice (leftover, or cook ½ cup raw rice)
  • 1 can (2.25 ounces) sliced black olives, drained
  • ½ cup shredded part-skim mozzarella cheese
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  1. Preheat the oven to 350 F. Coat a medium baking dish with cooking spray.
  2. Slice the tops off the peppers and reserve tops. Remove seeds and excess white membrane from the peppers’ insides. Set aside.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and sauté until the onions are soft.
  4. Stir in the marinara sauce, TSP and pizza seasoning. Simmer about 2 minutes. Stir in the rice and heat through.
  5. Remove the skillet from the heat, and stir in the black olives and mozzarella cheese.
  6. Fill the peppers with the mixture and put into the prepared baking dish. Top each pepper with one of the reserved pepper tops. If there is any extra filling, spoon it around the peppers in the dish.
  7. Cover the dish and bake until the peppers are soft (about 1 hour).
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Makes 4 servings

Per serving (1 stuffed pepper): 381 calories, 15 g fat, 2.6 g saturated fat, 9 mg cholesterol, 1000 mg sodium, 46 g carbohydrate, 16 g protein, 9 g fiber

Source: 2015 Soyfoods Guide (from Textured Vegetable Protein in the American Kitchen published by the National Soybean Research Laboratory at the University of Illinois at Urbana–Champaign)