Stuffed Green Peppers

Stuffed Green Peppers Ingredients 6 green bell peppers 1 white onion, chopped 1 jalapeno, chopped 1 zucchini, chopped 3 tsp chopped garlic ½ cup dried TVP Vegetable broth 1 jar marinara sauce Plant based mozzarella (optional) Directions Place ½-3/4 cup vegetable broth in a skillet and turn the burner on medium heat. Add the chopped white onion, jalapeño pepper, zucchini and cook, stirring occasionally, until the vegetables are tender. If the broth gets absorbed add more so that the vegetables do not stick to the pan. While the vegetables are cooking, add ¾-1 cup vegetable broth to the TVP and let it sit long enough to rehydrate (5-10 minutes). Drain and squeeze out any excess moisture. Cut the tops off the green peppers and clean out the seeds. When the vegetables are cooked, add the TVP and marinara sauce to the pan. Stir and cook until heated through. Scoop the mixture into the bell peppers. Top with mozzarella if desired. Cover the pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes to allow the cheese (if using) to brown. Enjoy!