TVP Stuffed Peppers
Tender peppers generously filled with a flavourful textured vegetable protein (TVP) stuffing. A fully plant-based, dairy-free recipe, high in fibre, low in fat and lower in carbs, perfect for a meal that's both nourishing and comforting. The whole thing is baked in the oven for a warm, flavourful and truly comforting result.
The ingredients
TVP Filling
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 1/4 cups canned black beans, rinsed and drained
- 1 cup textured vegetable protein (TVP), dry
- 1 cup water
- 3/4 cup canned corn kernels, rinsed and drained
- 1/2 cup no-salt-added tomato sauce
- 1/4 cup nutritional yeast
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 4 large red or orange bell peppers
- 1/2 cup vegan mozzarella cheese, shredded
- 1/4 cup fresh parsley or cilantro, chopped
The method
- Preheat the oven to 400°F.
- In a large pan, add all the TVP filling ingredients. Cook for about 10 minutes over medium heat. Set aside.
- Cut the tops off the peppers, then hollow them out by removing the seeds and white membranes.
- Stand the peppers upright in an 8 × 8-inch baking dish, then fill them generously with the TVP mixture.
- Add about 2 tbsp of cheese to each pepper along with the fresh parsley, then bake for about 30 minutes.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 330Calories
- 9 gFat
- 42 gCarbs
- 13 gFibre
- 21 gProtein
TVP is low in fat, cholesterol-free, and contains all the essential amino acids.
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.
