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Vegetarian Stuffed Peppers

 Vegetarian Stuffed Peppers
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
6 ServingsPrep: 30 min. Cook: 3-1/2 hours


  • 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 can (4-1/4 ounces) 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


  • 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.
  • 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.
  • Cook, covered, on low 3-1/2 to 4 hours or until heated through and

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Vegetarian Stuffed Peppers (continued)

Directions (continued)

  • peppers are tender. Sprinkle with remaining Parmesan cheese. Yield:
  • 6 servings.