Meatless TVP Stuffed Peppers
Looking for a healthy, delicious twist on a classic dish? These meatless stuffed peppers filled with textured vegetable protein (TVP) are not only satisfying but also bursting with flavour, perfect for any night of the week!
The ingredients
TVP Filling
- 2 cups canned cooked black beans, rinsed and drained
- 2 cups no-salt-added tomato sauce
- 2 cups spinach, roughly chopped
- 1 cup textured vegetable protein, TVP, dry
- 1 cup water
- 1 cup quinoa, cooked
- 2 tbsp fresh cilantro, chopped, plus more for garnish
- 1 tbsp chili powder
- 1 tbsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- Salt and black pepper, to taste
- 5 bell peppers, halved lengthwise
- 5 tbsp nutritional yeast
- avocado oil, spray
The method
- Preheat the oven to 400°F.
- In a large pan, add all the TVP filling ingredients. Cook for about 5 to 10 minutes over medium heat. Set aside.
- In a large 13x10-inch baking dish, arrange the pepper halves. Add about 1/2 to 3/4 cup of the filling to each one.
- Add about 1/2 tbsp of nutritional yeast to each pepper. Lightly spray the peppers with avocado oil.
- Bake for about 20 to 25 minutes.
- Top with fresh cilantro.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 300Calories
- 4 gFat
- 45 gCarbs
- 15 gFibre
- 22 gProtein
TVP is low in fat, cholesterol-free, and contains all the essential amino acids, making it a heart-healthy protein.
Thanks to the black beans and quinoa, this dish is rich in fibre, supporting healthy digestion, weight management, and steadier blood sugar.
Bell peppers are rich in vitamins A and C, supporting immunity and skin health. Vitamin C also helps with the absorption of the iron in this dish.
Nutritional yeast is an excellent source of B vitamins, including B12 (if fortified), essential for energy production, brain health, and red blood cell formation.
