Vegan High Protein Mexican Stuffed Peppers
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
Did you make this recipe?Mention @proteindeficient.vegan
