Poivrons farcis à la PVT - LES BRUTES

Stuffed peppers with TVP

  • Servings: 4
  • Preparation : 15 minutes
  • Cooking : 20 minutes

Ingredients

  • 4 large bell peppers (red, orange or yellow)
  • A drizzle of olive oil
  • Salt and pepper
  • 1 clove of garlic, chopped
  • 1 onion, diced
  • 125 g (¼ lb) of mushrooms, cubed
  • 1 green zucchini, cubed
  • 1 bag (100 g) of rehydrated natural TVP
  • 250 ml (1 cup) of cooked long grain rice
  • 125 ml (½ cup) of vegetable broth
  • 125 ml (½ cup) of store-bought tomato sauce
  • 175 ml (¾ cup) of grated cheddar or mozzarella cheese
  • 60 ml (¼ cup) fresh parsley

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Cut off the tops of the peppers. Remove the seeds and veins.
  3. Drizzle with olive oil, season with salt and pepper and bake in the oven for 10 minutes.
  4. Pour a drizzle of olive oil into a pan and cook the garlic and onion for 2 to 3 minutes.
  5. Add the mushrooms, courgettes, TVP (previously rehydrated according to the package instructions), rice, vegetable broth and tomato sauce and continue cooking for about 10 minutes.
  6. Fill the peppers with the stuffing and sprinkle with grated cheese.
  7. Finish cooking under the broiler for a few minutes until the cheese is nicely browned.
  8. Garnish with fresh parsley.

Assembly

Garnitures

Conservation
Product(s) in this recipe
PVT Nature - LES BRUTES
Plain TVP

From $5.99
From $5.99
$5.99 100g

Get inspired by our recipes

Economical and versatile in the kitchen, TVP is a perfect substitute for minced meat in your favorite recipes and allows you to make your dishes more plant-based!

Fajitas rapides aux lanières de soya - LES BRUTES

Fajitas rapides aux lanières de soya

View details
Burger décadent à la PVT - LES BRUTES

Burger décadent à la PVT

View details
Coupes de laitue à la PVT mexicaine - LES BRUTES

Coupes de laitue à la PVT mexicaine

View details