Servings: 4

Weight Watcher Smart Points: 15

Preparation Time: 25 Minutes

Cooking Time: 45 Minutes

Ready In: 70 Minutes

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 4 green bell peppers
  • ground black pepper to taste
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • salt to taste
  • 4 ounces shredded mozzarella cheese
  • 8 ounces textured vegetable protein
  • 2 cups tomato sauce
  • 3/4 cup water
  • 1/2 cup uncooked white rice

Instructions

  1. Combine rice and water in a small saucepan
  2. Bring to a boil, reduce heat to low, and simmer for about 15 minutes
  3. Preheat oven to 400 degrees F (205 degrees C)
  4. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish
  5. Chop usable portion of the tops
  6. Heat oil in a large skillet over medium heat
  7. Saute chopped peppers and onions in oil until soft
  8. Stir in textured vegetable protein and parsley
  9. Reduce heat to low, and continue cooking for 5 minutes
  10. Mix in cooked rice and 1 1/5 cups tomato sauce
  11. Season to taste with salt and pepper
  12. Spoon the mixture into the peppers, and top each with remaining tomato sauce
  13. Cover, and bake about 45 minutes
  14. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted
  15. Kitchen-Friendly View

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