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Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers Recipe

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 YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1 stuffed pepper: 261 calories, 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

Reviews for Vegetarian Stuffed Peppers

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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."

Reviewed Feb. 25, 2016

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

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."

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!"

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."

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!"

Reviewed Nov. 13, 2014

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

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!"

Reviewed Jan. 16, 2014

"tasted great"

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."

Reviewed Jan. 5, 2014

"Absolutely delicious! Was looking for a vegetarian entree, and this was perfect! I substituted a can of drained garlic/onion diced tomatoes for the fresh tomatoes, Mexican 4-cheese blend for the Monterrey Jack, and then baked for 30 minutes (foil covered with a bit of water in the pan) at 400 degrees, and then removed the foil, added more cheese to the top, and then baked for another 10 minutes. Will definitely be adding to our repertoire!"

Reviewed Nov. 19, 2013

"It was good, just not quite as good as the reviews made it sound"

Reviewed Oct. 6, 2013

"I made these and my husband loved them. I did not use a slow cooker - I baked them in the oven for 45 minutes at 350. Because we had only four peppers I took the rest of the stuffing and filled two small baking dishes. These were cooked along side the stuffed peppers. I ate them with tortilla chips. Yummy!"

Reviewed Sep. 18, 2013

"My family absolutely loved this recipe. As a matter of fact, the meat lovers decided that meat is no longer necessary in a stuffed pepper!

I did make a few adjustments. I did not have time to wait 3&1/2 hours to bake the stuffing. So, I sauteed the vegetables in olive oil for about 10-15 minutes. As far as vegetables go... After reading reviews, I decided to omit the black beans, and black olives. I did use a whole can of red beans. Only because I love cooked cabbage...I also added cabbage to the mix. Once the vegetables were tender, I added the brown rice for about 1 minute. I then removed the skillet from heat, and folded the cheese in. I add a little Colby Jack, as well as the Monterey Jack. I baked the stuffed peppers for 30 minutes. They were absolutely scrumptious!
I am excited to add this recipe to my cold weather, comfort food night dinners!"

Reviewed Apr. 17, 2013

"I am a total meat eater, but my boyfriend has been trying to eat healthier. He doesn't usually like peppers, but he even ate the peppers with this recipe. We both liked it and didn't even miss the meat!"

Reviewed Apr. 1, 2013

"My gluten-free vegetarian daughter loved these, as did my son. Neither of them ate the outside bell pepper, but I ate all of mine! Yum!"

Reviewed Mar. 16, 2013

"Surprisingly tasty! I also boiled the peppers before stuffing, and I baked them in the oven (since I read the directions wrong and didn't realize they were supposed to be in a slow cooker!) for an hour and a half; didn't add water to the sauce. Used dried basil as I didn't have any fresh. We were impressed that a vegetarian dish could be so good."

Reviewed Feb. 26, 2013

"Very flavorful. Husband said, "It's a keeper.""

Reviewed Feb. 15, 2013

"I forgot the Parmesan cheese and it was still delicious."

Reviewed Nov. 25, 2012

"We don't usually do vegetarian dishes, but had a guest who doesn't eat meat, so I tried it. My whole family loved it. I will definitely make it again."

Reviewed Oct. 17, 2012

"This recipe gets 10 stars! Truly incredible.

I did change a few things: 1) doubled the monterrey jack cheese and switched it to pepper jack 2) substituted corn with pinto beans 3) doubled the parmesan.
Simply divine."

Reviewed Sep. 4, 2012

"These stuffed peppers are so good. Very tasty! Don't even miss the meat!"

Reviewed Aug. 15, 2012

"I've been searching for an easy tasty recipe that is vegetarian and this hit the mark. This has made the weekly meals list at our home. Note: we were able to stuff about 8-9 peppers with this recipe."

Reviewed Jul. 22, 2012

"I thought this was pretty good.But I think it needs a bit more cheese or something. I thought it was kind of missing a little something. Maybe it was meat! Anyway I'll try it again next time with more cheese and a little more salt."

Reviewed Jul. 22, 2012

"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 Apr. 30, 2012

"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 Mar. 27, 2012

"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 Jan. 7, 2012

"We thoroughly enjoyed this recipe. Definitely a keeper!"

Reviewed Jan. 7, 2012

"We thoroughly enjoyed this recipe! A definite keeper!"

Reviewed Sep. 21, 2011

"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 Jun. 27, 2011

"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 Jun. 14, 2011

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

Reviewed May. 23, 2011

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

Reviewed May. 2, 2011

"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 Apr. 22, 2011

"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 Apr. 6, 2011

"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 Apr. 3, 2011

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

Reviewed Mar. 28, 2011

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

Reviewed Mar. 27, 2011

"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 Mar. 26, 2011

"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 Mar. 23, 2011

"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 Mar. 11, 2011

"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 Mar. 10, 2011

"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!"

Reviewed Mar. 9, 2011

"These were absolutely delicious. I wouldn't change a thing."

Reviewed Jan. 21, 2011

"Really tasty. My husband really liked them."

Reviewed Dec. 2, 2010

"I made the vegetarian stuffed peppers and they were delicious!! My husband said he liked them better than meat filled peppers. I used Red and Orange peppers as they are not as bitter as green peppers. My two teenage boys ate two each and said it's a keeper mom!"

Reviewed Jul. 20, 2010

"Made according to recipe. It was delicious! It has become a favorite in our family."

Reviewed Jul. 5, 2010

"very nice flavor. you don't miss or need meat with this recipe."

Reviewed Apr. 28, 2010

"I've always thought that stuffed peppers was a strange thing to do - but since trying a similar meal in a restaurant i'm going to have a go at this recipe. It's got all my favourite ingredients in there so can't wait!"

Reviewed Apr. 7, 2010

"Absolutely great! I definitely will make this

again and very healthy with all of the wonderful vegetables."

Reviewed Mar. 17, 2010

"Absolutely delicious! My family loved this recipe!"

Reviewed Mar. 12, 2010

"Does anyone know how many calories are in this recipe if I add 1lp of ground turkey?"

Reviewed Feb. 22, 2010

"This was delicious. I have never made stuffed peppers becauseI have only recently acquired a taste for them and my family won't eat them. This recipe sounded so good with all the veggies, I decided to try it just for me. I loved it and will make it again. I had read that you should put 1 tsp. of grape jelly in the bottom of each pepper to take away any bittterness so i did that."

Reviewed Feb. 20, 2010

"It's the first time I use my Slow Cooker and it was a hit! This recipe is so tasty. My only problem was set up all the ingredients, but after that, it was fine. I'm waiting to surprise my husband. Thanks!"

Reviewed Feb. 19, 2010

"best stuffed pepper"

Reviewed Feb. 15, 2010

"This was a really great recipe, however I made a few changes that made it better for my liking. I sauteed the onions and then added the garlic and cooked for a few minutes more. I added the tomatoes, beans, and corn to the cooking onions and garlic and cooked together. I added the rice a cooked a few minutes more. I also added two cups of boca burger crumbles to give it a meaty texture. I had no basil but I did put in two tablespoons of pesto I had on hand. I took it off the heat and added the cheese. I had parboiled the peppers for a few minutes to cut down on the cooking time to make the pepper tender. I don't have a slow cooker so I cooked it in the oven in a covered pyrex dish. At the end I put them under a low broiler to crisp up and brown the cheese on top. Very yummy and I'm sure very forgiving to whatever changes you want to make.  BTW, my picky kids really liked these.

Reviewed Feb. 5, 2009

"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.


Reviewed Jan. 29, 2009

"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's supposed to take the bitterness away from the pepper. I think it works."

Reviewed Dec. 21, 2008

"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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