Nora Cooks · by Nora★ 4.9 (15)
Vegan Stuffed Peppers
NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 19%
CARBS 29G60% OF CAL
5G FIBER16G OTHER8G TOTAL SUGAR
FAT 5G24% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with a meaty TVP and rice mixture with tomato sauce and herbs. A comforting vegan main dish and naturally gluten-free.
mainitaliantofu🥧 baking dish🍳 skillet🔥 ovengluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 medium/large bell peppers, any color
- 1 cup dry TVP (textured vegetable protein) (*See notes for substitutions )
- 2 cups water
- 2 tablespoons olive oil
- 1/2 medium onion, diced small
- 3 cloves garlic, minced
- 2 tablespoons low sodium soy sauce (*use tamari for gluten free)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups cooked white or brown rice
- 15 ounce can tomato sauce
- salt + pepper, to taste
- 1 1/2 cups shredded vegan mozzarella (*homemade or store bought, may leave out)
- chopped fresh parsley, optional
At a glance
PER SERVING · TIME 75M
CAL 10%·PRO 19%
CARBS 29G60% OF CAL
5G FIBER16G OTHER8G TOTAL SUGAR
FAT 5G24% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 640mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.