Peppers stuffed with brown rice and soy

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 6 medium to large peppers
• 1 cup dry fine textured soy protein (TVP)
• 480 ml water for the TVP
• 360 ml water for the baking dish
• 2 tbsp olive oil
• ½ onion
• 3 garlic cloves
• 2 tbsp soy sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1½ cups cooked brown rice
• 425 g vegan tomato sauce
• 1½ cups grated vegan mozzarella-style cheese, optional
• Salt, pepper and parsley to taste

Step-by-step method

1. Heat the oven to 180 °C. Cut the tops from the peppers and remove seeds and membranes.
2. Put them cut-side down in a baking dish, pour 360 ml water around them, cover with foil and bake for 25 minutes.
3. Meanwhile, simmer TVP with 480 ml water in a wide pan for 5–10 minutes until absorbed.
4. Add oil, chopped onion and garlic, soy sauce and herbs. Cook for 5–10 minutes, then fold in rice, tomato sauce and, if using, ½ cup vegan cheese.
5. Remove the baking dish and carefully drain the water. Turn the peppers upright and fill.
6. Top with the remaining vegan cheese, if using, and bake for another 30 minutes. Finish with parsley and serve.