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Here's a good recipe using textured vegetable protein(TVP) to stuff peppers with. I bought TVP from the bulk bin at my local health food store, but Bob's Red Mill makes a good one too. Za'atar spice blend is available in the spice isle, but I made my own with spices I keep in my cupboard (recipe included). I served these stuffed peppers over Saffron Rice, but any grain of choice will do.


Saffron or rice of choice

1/2 cup textured vegetable protein

1 carrot, peeled & chopped

1 onion, finely chopped

3 cloves garlic, minced

2 sweet peppers, cut in half lengthwise & deseeded

1/3 cup almonds, roughly chopped

1.5 tsp Za'atar Spice blend (recipe below)

3 Tbsp dried cherries, chopped

8 cups baby spinach


1. Preheat the oven to 425°F. Cook rice according to package directions

2. Heat no beef vegable broth to boiling. Add the textured vegetable protein to a bowl, then pour broth over it and stir. Let stand 10 minutes.

3. In a large nonstick skillet over medium-high heat with 1 Tbsp olive oil, saute the carrot, onion, half the garlic, and a pinch of salt. Cook until softened, approximately 5 minutes. Add another 1 Tbsp olive oil and the rehydrated textured vegetable protein. Cook, stirring occasionally, until crisp in places, approximately 4 minutes. Add the almonds, za'atar spice blend, and dried cherries to the skillet. Cook, stirring occasionally, until fragrant, about 2 to 3 minutes. Remove from heat.

4. Gently stuff the pepper halves with the filling. Place the stuffed peppers on a baking sheet and bake until tender, approximately 15 minutes.

5. Return the skillet to medium high heat and 1 tsp olive oil. Add the remaining garlic, baby spinach and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes.

6. Serve stuffed peppers over rice and wilted spinach.

Za'atar Spice Blend

1 tsp dried thyme

1 tsp ground cumin

1 tsp ground coriander

1 tsp toasted sesame seeds

1 tsp sumac

1/2 tsp salt

1/8 tsp chili flakes

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