Stuffed Bell Peppers

Step 1
Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until rice is tender and liquid has been absorbed, about 15 minutes.

Step 2
Preheat the oven to 400 degrees F (205 degrees C).

Step 3
Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.

Step 4
Heat olive oil in a large skillet over medium heat. Saut? chopped peppers and onion in hot oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low and continue cooking for 5 minutes. Mix in cooked rice and 1 1/4 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.

Step 5
Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with mozzarella cheese, and continue baking until cheese is melted, about 5 minutes more.