Vegetarian Stuffed Peppers Recipe
- 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
- 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.
Reviews for Vegetarian Stuffed Peppers(22)
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It was good, just not quite as good as the reviews made it sound
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!
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!
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!
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!
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