Instant Pot Stuffed Peppers with TSP

Serves 4

This one-pot meal combines textured soy protein with brown rice and four vegetables—carrots, onion, peppers and tomatoes.

Ingredients 4 bell peppers, tops removed

1/2 onion, diced

1 cup brown rice

2 cups baby carrots

1/2 cup TSP

1 can tomato sauce

1 can stewed tomatoes

1 Tbsp. dried parsley

2 tsp. herbes de Provence

1 tsp. dried tarragon

3/4 cup grated cheese (Cheddar, Swiss, etc.)

2 cups baby carrotsSalt and pepper, to taste

Instructions Precook brown rice with onion in Instant Pot. Remove tops and seeds from bell peppers and set peppers aside. When rice and onions are cooked, add stewed tomatoes (reserving juice), TSP, seasonings and grated cheese. Stuff the hollowed-out peppers with this mixture. 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.To serve: Cut cooked peppers in half, spoon tomato sauce over the peppers and serve with carrots.