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Vegetarian Stuffed Peppers Recipe
Vegetarian Stuffed Peppers Recipe photo by Taste of Home
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Vegetarian Stuffed Peppers Recipe

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4.5 59 63
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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
TOTAL TIME: Prep: 30 min. Cook: 3-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 3-1/2 hours
MAKES: 6 servings

Ingredients

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

Nutritional Facts

261 calories: 1 stuffed pepper, 8g fat (4g saturated fat), 18mg cholesterol, 815mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 11g protein Diabetic Exchanges: 2 starch, 1 lean meat 1 vegetable 1 fat.

Directions

  1. Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.
  2. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
  3. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Originally published as Vegetarian Stuffed Peppers in Taste of Home February/March 2008, p29


Reviews for Vegetarian Stuffed Peppers

AVERAGE RATING
(63)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (11)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
dstlaurent
Reviewed Mar. 29, 2016

"baked instead. used plain tomato sauce the second time I made it. froze leftover stuffing (we are only 2)and used as a side dish another time."

MY REVIEW
robnat420
Reviewed Feb. 25, 2016

"One of my favorite vegetarian recipes. Very delicious!"

MY REVIEW
kdelegan
Reviewed Aug. 24, 2015

"This was great. I increased the beans to a half a cup of each. I didn't have pinto beans so I substituted chickpeas and I'd do that again. For the sauce, I used a cup of vegetable broth, 3/4 cup of tomato sauce and a two tablespoons of tomato paste. I poured some of the mixture over each pepper and put the rest in the pan. I cooked for an hour on low heat on the stove."

MY REVIEW
Bevrs
Reviewed Jul. 23, 2015

"YUK! I should have heeded the review that said it was only "edible" -- but it wasn't even that good. It took a LONG time to prepare; hubby finally gave me a hand. I will say this: the stuffing was excellent BEFORE I added the spaghetti sauce to it (following the advice of one of the reviewers), but the spaghetti sauce ruined it, conflicting with the taste of the stuffing. Last, but not least, the peppers were all wrong; both hubby and I threw them out. I would make the stuffing again if they didn't take so long to prepare, but, as hubby said, it's not worth it. This recipe got tossed out!"

MY REVIEW
melgoody03
Reviewed May. 6, 2015

"My family really likes this recipe. I usually half the stuffing and spread it between four peppers. I still have plenty left over. I tend to use a can of Italian-style diced tomatoes because it cuts down on the prep work, and adding a bit of sauce to the stuffing gives it more flavor."

MY REVIEW
Susanksue
Reviewed Apr. 28, 2015

"We really enjoyed this and will definitely make this often, the only changes I made was I subsituted with pepper jack cheese and added 2 Tbsps of Worcester shire sauce. One note only four large peppers fit in my 6 qt slow cooker so next time I'll bake this in the oven. Easy and delicious!"

MY REVIEW
jasger88
Reviewed Nov. 13, 2014

"Made this yesterday. Found it edible, but didn't get seconds. Not going to be my go-to recipe."

MY REVIEW
TSpahr
Reviewed Aug. 14, 2014

"I made these last night for my daughter and I. We both loved them! The only change I will make next time is to add some extra spaghetti sauce directly to the mixture before filling the peppers. I think this would make them a tad more flavorful and moisten them up a bit. When you pour the spaghetti sauce directly on top of the pepper, it doesn't get down into the rice mixture at all. I also baked them at 400 for an hour because I didn't have time to make them in the crockpot. Think I will try the crockpot method next time. Overall, delicious!"

MY REVIEW
euge1
Reviewed Jan. 16, 2014

"tasted great"

MY REVIEW
Ykattack
Reviewed Jan. 6, 2014

"Delicious as-is! Have made this dish several times. It is a go-to. Always have extra stuffing & I mix in some salsa and dip tortilla chips in it for lunch the next day."

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