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

How to prepare

  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.

Discover our TVP

Whether plain or deliciously seasoned, our vegan and gluten-free TVP has a high protein content and is the ultimate zero-waste food!

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