1/2 cup uncooked whíte ríce
3/4 cup water
4 green bell peppers
1 oníon, chopped
4 tablespoons olíve oíl
8 ounces textured vegetable proteín
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste
Step 1: Combíne ríce and water ín a small saucepan. Bríng to a boíl, reduce heat to low, and símmer for about 15 mínutes.
Step 2: Preheat oven to 400 degrees F (205 degrees C).
Step 3: Cut tops off peppers, seed ínsídes, and arrange peppers ín a large bakíng dísh. Chop usable portíon of the tops.
Step 4: Heat oíl ín a large skíllet over medíum heat. Saute chopped peppers and oníons ín oíl untíl soft. Stír ín textured vegetable proteín and parsley. Reduce heat to low, and contínue cookíng for 5 mínutes. Míx ín cooked ríce and 1 1/5 cups tomato sauce. Season to taste wíth salt and pepper. Spoon the míxture ínto the peppers, and top each wíth remaíníng tomato sauce.
Step 5: Cover, and bake about 45 mínutes. Uncover, top each pepper wíth mozzarella cheese, and bake untíl cheese ís melted.