Vegetarian Stuffed Peppers
These filling and flavorful vegetarian stuffed 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
Reviews
Thought about stuffed peppers all summer since we haven't had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe. Although the recipe calls out a 5-qt. cooker, purchased a 7-qt. cooker at Sears and that was a good idea! The six green peppers purchased at Safeway needed the 7-qt. cooker for space. We substituted a can of Muir Glen Organic diced tomatoes (Fire Roasted) for the tomatoes, and also sprinkled some tyme, oregano and rosemary on the peppers before cooking. These stuffed peppers tasted outstanding! Tasted even better the next day!
These were excellent. I loved the filling! I added chopped zucchini as opposed to the kidney beans. The crockpot cooked the peppers perfectly! I might reduce the amount of water next time though.
Disappointing.
Made this recipe for the first time and it is absolutely fantabulous. Followed the recipe and it was very easy to make. I will definitely be making this again.
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.
One of my favorite vegetarian recipes. Very delicious!
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.
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 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.
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!