Ingredients Jump to Instructions ↓

  1. 90g uncooked white rice

  2. 180ml water

  3. 4 green peppers

  4. 1 onion, finely chopped

  5. 4 tablespoons olive oil

  6. 225g TVP mince

  7. 2 tablespoons chopped fresh parsley

  8. 500g passata

  9. salt and pepper to taste

  10. 110g mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Combine rice and water in a saucepan. Bring to the boil, reduce heat to low, and simmer for about 15 minutes.

  2. Preheat the oven to 200 C / Gas 6.

  3. Cut tops off peppers, and remove the seeds. Arrange the peppers in a large baking dish. Chop any usable bits that remain of the tops.

  4. Heat oil in a large frying pan over medium heat. Saute chopped peppers and onion in oil until soft. Stir in TVP mince and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and just over half of the passata. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining passata.

  5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.


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