TVP stuffed peppers

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

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the peppers. Remove the seeds.
3. Drizzle with olive oil, season with salt and pepper and bake for 10 minutes.
4. Drizzle the olive oil into a frying pan and cook the garlic and onion for 2 to 3 minutes.
5. Add the mushrooms, zucchini, TVP (rehydrated according to the instructions on the packaging), rice, vegetable stock and tomato sauce and cook for a further 10 minutes.
6. Fill the peppers with the stuffing and sprinkle with the grated cheese.
7. Finish broiling for a few minutes until the cheese is golden brown.
8. Garnish with fresh parsley.

2-3 days in the refrigerator, can be frozen.