Bell peppers stuffed with textured soy and rice

Ingredients (Serves: 2)

• Bell pepper500 g
• Textured soy protein (dry)100 g
• White rice80 g
• Onion100 g
• Garlic8 g
• Crushed tomatoes (can)300 g
• Tomato paste20 g
• Olive oil16 g
• Sweet paprika4 g
• Dried oregano2 g
• Fresh parsley (optional)6 g

Method

1. 1

   Soak the textured soy in hot water for 5 minutes, then squeeze out the water.

2. 2

   Cook the rice in salted water for 10 minutes and drain. Heat the oven to 190 degrees C.

3. 3

   Fry the chopped onion and garlic in the olive oil for 5 minutes, add the soy, tomato paste, paprika and oregano and stir for 2 minutes, then mix in the rice and 50 g of the crushed tomatoes.

4. 4

   Cut the tops off the peppers and remove the seeds. Fill the peppers with the mixture and set them upright in a baking dish.

5. 5

   Pour the rest of the tomato and 50 ml of water around them, cover with foil and bake for 30 minutes, then uncover and bake 10 more minutes.

6. 6

   Sprinkle with parsley if using and serve with the sauce from the dish.

Nutrition per serving

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