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Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers Recipe photo by Taste of Home

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These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home.—Melissa McCabe, Long Beach, California

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Vegetarian Stuffed Peppers Recipe

Prep: 30 min. Cook: 3-1/2 hours

Yield: 6 Servings

30 210 240

Ingredients

6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Directions

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.

Originally published as Vegetarian Stuffed Peppers in Taste of Home February/March 2008, p29

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Reviews for Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

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(1-10) of 19 reviews

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Reviewed on Apr. 17, 2013 by christycincy

I am a total meat eater, but my boyfriend has been trying to eat healthier. He doesn't usually like peppers, but he even ate the peppers with this recipe. We both liked it and didn't even miss the meat!

Reviewed on Apr. 01, 2013 by geopchick

My gluten-free vegetarian daughter loved these, as did my son. Neither of them ate the outside bell pepper, but I ate all of mine! Yum!

Reviewed on Mar. 16, 2013 by foodymama

Surprisingly tasty! I also boiled the peppers before stuffing, and I baked them in the oven (since I read the directions wrong and didn't realize they were supposed to be in a slow cooker!) for an hour and a half; didn't add water to the sauce. Used dried basil as I didn't have any fresh. We were impressed that a vegetarian dish could be so good.

Reviewed on Feb. 26, 2013 by JSpeakman

Very flavorful. Husband said, "It's a keeper."

Reviewed on Feb. 15, 2013 by jc41017

I forgot the Parmesan cheese and it was still delicious.

Reviewed on Nov. 25, 2012 by khl114@cox.net

We don't usually do vegetarian dishes, but had a guest who doesn't eat meat, so I tried it. My whole family loved it. I will definitely make it again.

Reviewed on Oct. 17, 2012 by LISA MARCHBANKS

This recipe gets 10 stars! Truly incredible.

I did change a few things: 1) doubled the monterrey jack cheese and switched it to pepper jack 2) substituted corn with pinto beans 3) doubled the parmesan.

Simply divine.

Reviewed on Sep. 04, 2012 by recipegirl25

These stuffed peppers are so good. Very tasty! Don't even miss the meat!

Reviewed on Aug. 15, 2012 by Amebyou

I've been searching for an easy tasty recipe that is vegetarian and this hit the mark. This has made the weekly meals list at our home. Note: we were able to stuff about 8-9 peppers with this recipe.

Reviewed on Jul. 22, 2012 by Loufrommaine

I thought this was pretty good.But I think it needs a bit more cheese or something. I thought it was kind of missing a little something. Maybe it was meat! Anyway I'll try it again next time with more cheese and a little more salt.

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