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Vegetarian Stuffed Peppers Recipe

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

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.

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

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Reviews for Vegetarian Stuffed Peppers (3)

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Vegetarian Stuffed Peppers

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Reviewed on Feb. 05, 2009 by chuftill

I fixed this recipe the other night and added a 1/2 ground beef which needed to be used. All of the flavors melded so wonderfully and there were no leftovers with a request to make it again.

CLH

Reviewed on Jan. 29, 2009 by WJSymons

My family loves this recipe; I cook it in the oven at 400 for about 1/2 hour or more rather than in the slow-cooker. I put a tsp. of grape jelly in the bottom of each pepper before stuffing...it's supposed to take the bitterness away from the pepper. I think it works.

Reviewed on Dec. 21, 2008 by Horselvrtina

This recipe leaves a lot of leftovers from those 1/3 cans and such. I use 1 cup uncooked rice and put the rest of the cans of beans in the mixture with a little extra cheese and spices and use the leftover as a beans and rice side dish later in the week.

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Vegetarian Stuffed Peppers Recipe

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Ingredients