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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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Reviewed on May. 02, 2011 by cnymom

We felt these were just okay. The olives overtook all of the rest of the flavors. I substituted monterey jack/colby shredded cheese, instead of just monterey jack & used 2/3 cups of black beans instead of both black & red beans.

Reviewed on Apr. 22, 2011 by billt1620

A great dish. I did substitute monterey jack cheese with pepper jack cheese for more flavor. Instead of using a slow cooker, I microwaved the peppers for 5 minutes on high. After filling the peppers I baked them in the oven at 350 degrees for 45 minutes. They came out great. I had some leftover stuffing and used it the next day as a cold salad. It was great.

Reviewed on Apr. 06, 2011 by gurlie0521

These were amazing, we will for sure be making them again. I might try a few diff types of cheese. I made it with Half cheddar and half pepper jack and it was awesome.

New fav

Reviewed on Apr. 03, 2011 by klwolff

Nice easy recipe to make. Instead of brown rice, I used quinoa, and used mixed in mild green chilies.

Reviewed on Mar. 28, 2011 by Nilda Mejias

Easy to make. Try it you'll love it.

Reviewed on Mar. 27, 2011 by PB2

Didn't have a can of red beans, so I simply added an extra 1/3 cup of black beans. I taste tested the stuffing mixture, before I filled the peppers. I think the stuffing makes an excellent cold salad. I plan to make this again, but will try Mamaorr's suggestion of using pepper jack cheese instead of monterey jack, and adding mild diced green chilies.

Reviewed on Mar. 26, 2011 by WifeyLoraP

My husband loves these...he even said himself that he doesn't miss the meat at all. These are really good peppers - in a class by themself! Love them!

Reviewed on Mar. 23, 2011 by price_s

This is the best stuffed pepper recipe ever! We liked it much more than recipes with meat. I baked mine in the oven. This is the only recipe I'll use for stuffed peppers. They are flavorful and taste so fresh.

Reviewed on Mar. 11, 2011 by Mamaorr

It was a little mild for our taste. Much better when we used pepper jack instead of monterey jack and we added a 4oz can of mild diced green chilies. This is defiantly something we would make again!

Reviewed on Mar. 10, 2011 by mrsb1218

Because my husband is a picky eater, we use white rice instead of brown, cheddar cheese instead of monterey jack and omit the olives. Also, I blanch the peppers as with traditional stuffed peppers and throw them in the oven - otherwise, the peppers get soggy in the crock pot. Very yummy!

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