Textured Soy with Peppers and Cheese

Name: Textured Soy with Peppers and Cheese
Prep time: 15 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Textured soy protein; Green and red bell peppers; 1 garlic clove; Pink Himalayan salt; Black pepper; High-protein cheese; Extra virgin olive oil

Beans & legumes

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If you're looking for stuffed peppers with textured soy protein, here is an easier alternative where the peppers are chopped right into the pan—no stuffing required. This textured soy with peppers and cheese combines gently sautéed vegetables with melted cheese, a combination we truly love at home. I use red and green peppers for color and sauté everything gently so the flavors meld together nicely.

A touch of garlic and black pepper rounds out the dish without needing a long list of ingredients. For me, the secret is letting the peppers get really tender and sweet, and then letting the cheese melt right into the mix. You'll have two servings ready in 35 minutes, making it a great option for a fuss-free lunch or weeknight dinner.

If you'd like to keep cooking with textured soy, I recommend my Baked textured soy and red pepper balls and my Textured soy bolognese.

Prep: 15 minCook: 20 minServes: 2

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Ingredients

Here are the ingredients you'll need for this recipe

Textured soy protein
Green and red bell peppers
1 garlic clove
Pink Himalayan salt
Black pepper
High-protein cheese
Extra virgin olive oil

Step by step

Method

1Soak the textured soy protein in water so it hydrates.
2Gently sauté the peppers and garlic in a skillet with a drizzle of olive oil until tender.
3Season with salt and pepper to taste.
4Drain the soy protein well and add it to the skillet.
5Sauté everything together so all the flavors combine.
6Top with the high-protein cheese and cover with a lid so it melts completely.
7Serve with freshly ground pepper and a drizzle of olive oil on top.
8Done! Our TEXTURED SOY WITH PEPPERS AND CHEESE is ready to enjoy.

Frequently asked questions

Do I need to hydrate the textured soy before cooking?

Check the instructions on the package, as the soaking time depends on the size and type of textured soy you have. If you hydrate it beforehand, make sure to squeeze out the excess water really well before adding it to the pan so the mixture doesn't end up watery.

Can I replace the high-protein cheese with another cheese?

Yes, you can use mozzarella or any good melting cheese. The flavor and texture will change slightly; just adjust the salt depending on how salty your cheese is.

How long does this keep in the fridge?

Store it in an airtight container in the fridge and enjoy within 2-3 days. Pop it in the fridge within two hours of cooking, and only reheat the portion you plan to eat until it's piping hot.