Soy Stuffed Peppers Recipe

These Soy Stuffed Peppers are truly amazing ! Try out these spicy vegetable and soybean stuffed peppers for your next meal and let me know if you like it !


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Green peppers4 Large
 Oil2 Tablespoon
 Onion1⁄2 Cup (8 tbs), minced
 Celery1⁄2 Cup (8 tbs), finely chopped
 Shredded carrots1 Cup (16 tbs)
 Cooked soybeans2 Cup (32 tbs), pureed
 Tomatoes2⁄3 Cup (10.67 tbs), peeled and chopped
 Salt1⁄2 Teaspoon
 Snipped thyme/0.25 teaspoon dried thyme1⁄2 Teaspoon, snipped freshly
 Basil leaves/0.25 teaspoon dried basil1⁄2 Teaspoon, chopped
 Freshly ground pepper1⁄4 Teaspoon
 Kelp powder1⁄2 Teaspoon
 Chopped parsley4 Tablespoon
 Tomato juice1 Cup (16 tbs)
 Wheat germ3 Tablespoon
 Grated parmesan cheese3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 696

% Daily Value*

Total Fat 81 g124.3%

Saturated Fat 17.6 g87.9%

Trans Fat 0 g

Cholesterol 39.6 mg

Sodium 1907.9 mg79.5%

Total Carbohydrates 137 g45.7%

Dietary Fiber 50.6 g202.2%

Sugars 52.1 g

Protein 99 g197.9%

Vitamin A 717.3% Vitamin C 1243.4%

Calcium 117.2% Iron 167.1%

*Based on a 2000 Calorie diet


Wash and drain green peppers well.
Cut green peppers in half lengthwise and carefully remove seeds and pith.
Place pepper halves in a deep bowl and cover with boiling water; allow to stand for five minutes.
Remove peppers from boiling water and drain.
In a large skillet heat two tablespoons oil over medium heat.
Add chopped onion and celery and saute until golden about five minutes, stirring constantly.
Add shredded carrots and cook, stirring until vegetables are tender about 10 to 12 minutes.
Stir pureed soybeans into vegetable mixture.
Add tomatoes, salt, thyme, basil, pepper and kelp powder, simmer for 15 minutes, stirring constantly.
Remove skillet from heat and stir chopped parsley into cooked mixture.
Allow to cool slightly before stuffing green peppers.
Lightly season the inside half of each green pepper half with kelp powder.
Stuff peppers with prepared mixture and place in a shallow baking pan or dish with cover.
Pour tomato juice around peppers, not over.
Cover and place in a preheated oven and bake for 30 minutes.
Baste occasionally.
Meanwhile combine wheat germ and grated Parmesan cheese.
When stuffed peppers have baked for 30 minutes, remove from oven, uncover, and spoon wheat germ cheese mixture over top of green peppers.
Return to oven and continue to bake, uncovered, for 10 to 15 minutes longer or until peppers are tender.
Remove green peppers from oven and allow to stand for about 5 minutes before serving.
Pour sauce into sauceboat and serve with green peppers.