Vegetarian Stuffed Peppers

Test Kitchen Tips

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.

Check out 31 more stuffed peppers recipes.

Baked Vegetarian Stuffed Peppers: Preheat oven to 350°. Fill peppers as directed. Spoon half of the sauce mixture into an ungreased 3-qt. baking dish. Add peppers; top with remaining sauce mixture. Sprinkle with cheese as directed. Bake, covered, 30-35 minutes or until heated through and peppers are tender. Halloween Version: Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut tops from sweet peppers; remove seeds. Using a paring knife, cut jack-o’-lantern faces into peppers as desired. Fill peppers with rice mixture. If desired, replace tops. 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. If desired, place Sprinkle with 2 tablespoons Parmesan cheese. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.