Savory TVP Stuffed Peppers - Kentucky Living

Ingredients

• 4 SERVES
• 11/2 cups (140 g) textured vegetable protein (TVP)
• 1 cup (240 ml) vegetable stock, heated
• 1 cup (195 g) cooked brown rice
• 1 (141/2-ounce/411-g) can fire- roasted diced tomatoes, drained
• 4 tablespoons (60 ml) olive oil
• 11/2 teaspoons kosher salt
• 11/2 teaspoons freshly ground black pepper
• 1/4 cup (13 g) chopped fresh parsley, plus more for garnish
• 2 teaspoons fresh thyme, chopped
• 4 large red, orange, or yellow bell peppers, halved, tops removed, ribs and seeds removed
• 2 ounces (55 g) Fontina cheese, sliced
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