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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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(11-19) of 19 reviews

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Reviewed on Jul. 22, 2012 by Lisabrob

I love this! I am making for my 3rd time now! I have changed things for fun each time. This time, I charred a few poblano peppers and diced them up in it. I also usually add some jalapeño. I always add a little spaghetti sauce to the mixture itself (like a 1/4 cup). I added it by accident the first time, but loved them so much that I keep doing it! This time, I used pinto beans in place of the beans mentioned.

Reviewed on Apr. 30, 2012 by suehopper

This was the very first vegetarian meal I ever made and it is so delicious. I think my husband will even eat it without complaint! I guess we'll see tonight... I used 1/2 quinoa and 1/2 brown rice

Reviewed on Mar. 27, 2012 by MarilynSRV

I started making this two years ago when my son's vegetarian girlfriend came over. The family loved the recipe, and we've continued to make it frequently. Recently we made the move to a more plant based diet ourselves, so I omit the cheese now. Even folks that swear they don't like stuffed bell peppers love these. They reheat very well.

Reviewed on Jan. 07, 2012 by kevin7197

We thoroughly enjoyed this recipe. Definitely a keeper!

Reviewed on Jan. 07, 2012 by kevin7197

We thoroughly enjoyed this recipe! A definite keeper!

Reviewed on Sep. 21, 2011 by gypsymama

We modified by omitting all cheeses to make it a vegan meal. We also boiled the peppers until soft prior to baking which cut cooking time to 1.5 hours (half the time) also added some of the sauce in the mixture.

Reviewed on Jun. 27, 2011 by sjmm

this recipe is great ,even the grandkids like it,and that is huge,since they shy away from veggie dishes.It is definetly a keeper

Reviewed on Jun. 14, 2011 by Ruth_0101

A great recipe and easy to make gluten free friendly. I loved it and will be making it again very soon.

Reviewed on May. 23, 2011 by tommypoo

This was my favorite stuffed pepper recipe I've ever tried!

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