Nutrition
Calories: 448kcal | Carbohydrates: 31g | Protein: 34.6g | Fat: 13.3g | Fiber: 13.2g
These Stuffed Peppers are high in protein and fiber, and are so quick and easy to make! These would be amazing for meal prepping too!
Servings
Ingredients
- 2 Green Bell Peppers large, halved
- 1/2 Red Onion diced
- 1 Roma Tomato diced
- 1 cup TVP Textured Vegetable Protein
- 1 cup Water
- 1/3 cup Nutritional Yeast
- 2 tsp Taco Seasoning I used Siete
- 1/2 tsp Garlic Salt
- 1/2 tsp Onion Powder
- 2 oz Vegan Feta Cheese Crumbles I used Follow Your Heart
- 1/2 cup Vegan Shredded Cheese I used Violife Mexican shreds
Instructions
- Preheat oven to 375 F (191 C).
- Cut the Green Peppers in half (remove stem and seeds).
- Cover a baking sheet with parchment paper and place peppers cut-side down; bake in the oven for 20 – 25 minutes. You should be able to easily poke a fork into the pepper when done.
- Add diced onions to a medium-low heat pan and saute for ~ 5 minutes.
- Add diced tomatoes; simmer for 3 – 5 minutes.
- Add water and TVP to tomato mixture.
- Add in your Nutritional Yeast and spices, stirring regularly.
- Continue stirring and flipping TVP; it should be browning and becoming crumbly.
- Once TVP is the correct texture, turn off heat and stir in feta crumbles.
- Once peppers and TVP are done, flip the peppers over and fill with TVP.
- Sprinkle shredded cheese on top.
- Put back in the oven and broil for 3 – 5 minutes until shredded cheese has melted.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Mexican Stuffed Peppers
Soy-free Option:
- Use Textured Pea Protein instead of TVP – you can buy this online. I like the brand AcreMade and order it on Amazon.
Did you make this recipe?Mention @proteindeficient.vegan
High Protein Stuffed Peppers are one of my favorite easy dinners! Stuffed Peppers are often made with rice or quinoa, so this is a great recipe to make for friends and family who are not vegan because they won’t have expectations around the dish normally having meat. I think it’s also a perfect dish for Meatless Mondays if you’re just getting into eating plant-based foods! Obviously this meal is also great for people who are already vegan and just want a simple meal that packs in a ton of protein and flavor! You can also meal prep it ahead of time, and take it for lunch to make your coworkers jealous and teach them about the wonders of TVP!
Ingredients
- Green Bell Peppers – I always use Green Bell Peppers when I make Stuffed Peppers, but I guess you could use other colors if you have them. You should try to get ones as large as possible, since you’ll be stuffing them!
- Red Onion – I really like the flavor the red onion brings to the Stuffed Peppers, but if you are one of those people who hates red onions, feel free to omit it from the recipe. You could also use a different kind of onion, but after reading the book “How Not to Die”, I always pick the red onions because that guy said they were healthier for me! 🙂
- Roma Tomato – I think you will definitely want a tomato, but I guess it doesn’t have to be a Roma; those are just my favorite!
- TVP – Texture Vegetable Protein – if you haven’t discovered TVP yet, let me introduce you to your new best friend for getting your protein! TVP is a shelf-stable protein source that can be used in so many different ways, even in baked goods! You can typically find it at the store near the gluten-free flour options! If your store doesn’t have it, never fear! You can also buy it online. You can even buy a 25 lb bag if you want a really good price per pound! A lot of people use TVP as a ground “beef” type of substitute, but in this case, I kind of think of it as a substitute for rice because I feel like the texture is closer to rice than meat. Either way, TVP has really great macros and it’s also a good source of fiber. It’s made from de-fatted soy flour, so if you have issues with soy, you might want to substitute the TVP with rice, quinoa or TPP (Texture Pea Protein), but note that the calories/macros may change if you do this.
- Nutritional Yeast (affectionately known as nooch) – the holy grail of vegan cheesiness! In vegan cooking, where there is cheesy flavor, there is nooch! Nooch is also a shelf stable ingredient that you can find at most stores. You can also buy it online; my favorite brands are Frontier, Bob’s Red Mill and Bragg’s. Nooch also has a surprising amount of protein on a calorie basis!
- Taco Seasoning – I really like the brand Siete for my taco seasoning, but you can use your preferred brand!
- Garlic salt and Onion Powder – you don’t have to include these but I think it balances out the flavors nicely.
- Vegan Feta Crumbles – you don’t have to use these but I think they make the High Protein Stuffed Peppers extra delicious, because you get random little bites of salty, feta goodness. My favorite is the Follow Your Heart Feta Crumbles, but there are definitely other good options out there!
- Vegan Shredded Cheese – I really love melted cheese on top of these Stuffed Peppers, and Violife Mexican Shreds work so well, but use whichever kind you like most!
Instructions
- Pre-heat the oven to 375 F (190 C).
- Wash and cut the Bell Peppers in half, length-wise. Remove the stem and the seeds.
- I usually cover a baking sheet with parchment paper, but you can also just use a naked? baking sheet. When you’ve figured out whether you’re throwing the paper gown on your baking sheet or not, place the cut peppers cut-side down. Bake in the oven for 20 – 25 minutes. You will know when they’re done when you can easily poke a fork in one.
- While you’re waiting for the peppers to cook, clean and dice the onions and tomatoes.
- Add diced onions to a medium-low heat pan/skillet and saute for about 5 minutes. Make sure to stir regularly so you don’t burn the onions. Also, if you’re not using a non-stick pan, you may want to spray it with some oil.
- Now add the diced tomatoes, allowing them to simmer for 3 – 5 minutes. Remember to stir every once in awhile.
- Add the water, TVP, nutritional yeast and all the seasoning to your pan (that has the tomatoes and onions), and mix together well. I like to mix everything super good before too much of the liquid starts cooking off so that the seasoning is well dispersed throughout the TVP mixture.
- Continue stirring and flipping the TVP mixture. It should start browning and becoming crumbly and less moist. I like to use a wooden spoon for this because sometimes it sticks to the pan regardless of if your pan is non-stick or you used oil. Using a wooden spoon helps you gently scrape it off the bottom of the pan so it doesn’t burn.
- Once the TVP is the right texture and moisture content (think dry but not so dry that it’s hard and burnt), turn off the heat and stir in the feta crumbles.
- Once the peppers have finished cooking (remember the fork test), flip them over and fill them with the TVP mixture.
- Sprinkle the shredded vegan cheese on top of the TVP mixture.
- Put back in the oven and cook for an additional 3 – 5 minutes until the shredded cheese has melted.
Silly Little Haiku
Protein Stuffed Peppers
TVP, Nooch and some Cheeze
What could be better?
Author
Protein Deficient Vegan
I went ahead and doubled the recipe because I just knew it would be good. I was right and it made for excellent meal prep! For double everything, I did use a whole pack of taco seasoning (I use Siete as well). Highly recommend this recipe for vegans with a protein goal to hit!
I’m so glad you liked these!! So smart to double this recipe for meal prep; it really doesn’t add much time to double it!
These were delicious and easy to make. I made 6 peppers total so my husband and I could have leftovers for the week. Mine netted out to be 417 calories, 39g protein and 40g carbs for a serving. Will be adding these to our regular rotation.
Using these for a meal prep is a great idea! I’m glad they turned out good! 🙂