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Instant Pot Stuffed Peppers with TSP

March 26, 2018 By JL Fields

Instant Pot Stuffed Peppers with TSP
2018-03-26 08:04:35
Serves 4
This one-pot meal combines textured soy protein with brown rice and four vegetables—carrots, onion, peppers and tomatoes.
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Ingredients
  1. 4 bell peppers, tops removed
  2. 1/2 onion, diced
  3. 1 cup brown rice
  4. 2 cups baby carrots
  5. 1/2 cup TSP
  6. 1 can tomato sauce
  7. 1 can stewed tomatoes
  8. 1 Tbsp. dried parsley
  9. 2 tsp. herbes de Provence
  10. 1 tsp. dried tarragon
  11. 3/4 cup grated cheese (Cheddar, Swiss, etc.)
  12. 2 cups baby carrots
  13. Salt and pepper, to taste
Instructions
  1. Precook brown rice with onion in Instant Pot.
  2. Remove tops and seeds from bell peppers and set peppers aside.
  3. When rice and onions are cooked, add stewed tomatoes (reserving juice), TSP, seasonings and grated cheese. Stuff the hollowed-out peppers with this mixture.
  4. To the Instant Pot, add 1 can of tomato sauce and the juice from stewed tomatoes, baby carrots, and stuffed peppers. Setting the Instant Pot on Manual, cook peppers at high pressure for 9 minutes; using a quick release.
  5. To serve: Cut cooked peppers in half, spoon tomato sauce over the peppers and serve with carrots.
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Filed Under: Entrees, Recipes

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The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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