Vegan High Protein Stuffed Peppers
Nutrition
Calories: 403kcal | Carbohydrates: 30.3g | Protein: 30.1g | Fat: 11.6g | Fiber: 13g
These Stuffed Peppers are protein and fiber packed! We get 35% protein because we are using TVP (Textured Vegetable Protein) instead of rice or quinoa that’s typically used in a recipe like this!
Servings
Ingredients
- 3 Green Bell Peppers large, halved
- 1/2 Sweet Onion diced
- 4 cloves Garlic minced
- 2 Roma Tomatoes diced
- 1 1/2 cup TVP Textured Vegetable Protein
- 1 1/2 cup Water
- 2 tbsp Nutritional Yeast
- 1 tsp Italian Seasoning
- 1 tsp Garlic Salt
- 3/4 tsp Onion Powder
- 3/4 cup 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).
- Add diced onions to a medium-low heat pan and saute for ~ 5 minutes.
- Add mined garlic to the pan, and continue sauteing for another 3 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.
- While your TVP is cooking, 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.
- Continue stirring and flipping TVP; it should be browning and becoming crumbly.
- Once TVP is the correct texture, remove from heat and allow to cool for 3 - 5 minutes. Once cool-ish, add Feta Crumbles (you want to make sure it’s off of the heat because vegan feta tends to melt and you want it to stay solid) and mix well.
- 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 Stuffed Peppers
Did you make this recipe?Mention @proteindeficient.vegan
