Vegetarian Stuffed Peppers

If you are trying to cut down on meat consumption but find yourself falling back on heavy pastas and pizzas night after night, bookmark our vegetarian stuffed peppers recipe. This easy one-dish meal is fresh, hearty and features loads of vegetables, whole grains and protein.

Like most stuffed pepper recipes, these vegetarian stuffed bell peppers are extremely versatile. You can tinker with the filling to suit the seasons (or the contents of your crisper drawer). Use a mixture of in-season vegetables and fresh herbs, add a squeeze of citrus or sprinkle in your favorite spice mixes. The recipe is a launching pad for endless flavors.

Ingredients for Vegetarian Stuffed Peppers

• Brown rice: Wholesome, fiber-rich brown rice is the grain base for these vegetarian stuffed bell peppers. Cook brown rice on the stovetop and allow it to cool slightly before mixing it with the remaining filling ingredients.
• Vegetables: Chopped tomatoes, frozen corn and sweet onions add character to the stuffed pepper filling.
• Cheese: Melty, mild Monterey Jack cheese adds gooey richness to the peppers, while Parmesan cheese imparts a deep, savory flavor.
• Beans: For protein, the vegetarian stuffed peppers recipe includes canned black beans and red beans.
• Aromatics: Stir minced garlic cloves, fresh basil and chopped olives into the rice filling. Use whichever type of olive you like.
• Seasonings: Keep it mild with simple salt and pepper.
• Sweet peppers: The best type of pepper for stuffed peppers is wide and symmetrical, with ample room for stuffing. Choose large sweet peppers in whichever color you like for this vegetarian stuffed peppers recipe.
• Meatless spaghetti sauce: Pick up the best jarred tomato sauce at the store or use a homemade simple pasta sauce in this recipe. Either way, dilute the sauce with a bit of water so there’s enough liquid in the slow cooker to cook the peppers.

Directions

Step 1: Prepare the filling

In a bowl, add the cooked rice, tomatoes, corn, onion, Monterey Jack cheese, olives, black beans, red beans, basil, garlic, salt and pepper. Mix lightly to combine.

Step 2: Fill the peppers

Cut and discard the tops from the sweet peppers and remove the seeds. Fill the peppers with the rice filling mixture.

Step 3: Prepare the sauce

In a small bowl, stir together the spaghetti sauce and water. Pour half the mixture into an oval 5-quart slow cooker. Arrange the stuffed peppers in the slow cooker and top with the remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Editor’s Tip: Diluting the spaghetti sauce with water ensures that there’s enough moisture in the slow cooker to cook the peppers.

Step 4: Slow-cook the stuffed peppers

Cook, covered, on low for 3 hours and 30 minutes to 4 hours, or until the filling is heated through and the peppers are tender. Sprinkle with the remaining 2 tablespoons Parmesan cheese before serving.

How to Make Stuffed Peppers in the Oven

To make baked stuffed peppers, preheat the oven to 350°F. Fill the peppers as directed. Prepare the sauce and pour half the mixture into an ungreased 3-quart baking dish. Add the stuffed peppers and top with the remaining sauce. Sprinkle with cheese as directed.

Bake, covered, for 30 to 35 minutes or until the filling is heated through and the peppers are tender.

Recipe Variations

• Spice it up: The filling’s flavor can be adjusted by adding spices or herbs. Go herbal with dried Italian seasoning, add fresh parsley and chives, spice it up with cayenne and paprika, or make Mexican-inspired peppers by adding cumin and homemade taco seasoning.
• Switch the beans: Most types of beans work here, so feel free to swap in white beans, chickpeas or lentils. You can use just one or mix and match.
• Change the veggies: Go ahead and play with the vegetables in the filling. Add mushrooms, asparagus, broccoli, cauliflower, carrots, tomatoes—whatever you like. Just make sure to chop them into small, uniform bites, and avoid using veggies like beets or winter squash that are too firm to cook in the allotted time.

How to Store Vegetarian Stuffed Peppers

Store vegetarian stuffed bell peppers in an airtight container in the refrigerator. They will keep for up to four days.

Can you freeze vegetarian stuffed peppers?

Yes, stuffed peppers freeze very well. You can freeze them cooked or uncooked.

• To freeze uncooked peppers: Prepare the filling and let it cool completely. Stuff the peppers and freeze them on a parchment-lined baking sheet until solid. Transfer the frozen peppers to a freezer-safe container and freeze for up to three months. Defrost in the refrigerator overnight, then slow-cook or bake the peppers as directed.
• To freeze cooked stuffed peppers: Slow-cook or bake the peppers as directed. Allow the peppers and sauce to cool completely. Transfer the peppers and sauce to a freezer-safe storage container and freeze for up to three months. Defrost in the refrigerator overnight before reheating.

How do you reheat vegetarian stuffed peppers?

Place the stuffed peppers in a casserole dish covered with foil. Heat in a 350° oven until the peppers are warmed through, 15 to 20 minutes.

Can you make vegetarian stuffed peppers ahead of time?

Yes, this vegetarian stuffed peppers recipe is a great make-ahead meal. Prepare and fill the peppers, then cover them tightly and refrigerate overnight. The next day, prepare the sauce and slow-cook or bake the peppers as directed.

Vegetarian Stuffed Pepper Tips

What can you serve with vegetarian stuffed peppers?

This vegetarian stuffed peppers recipe contains vegetables, protein and grain, so it’s perfect as an all-in-one vegetarian dinner. However, it’s also tasty with any number of vegetable side dishes. To contrast the tender peppers, add texture with crusty bread, baked garlic Parmesan potato wedges or buttery horseradish corn on the cob. Or, highlight seasonal produce, like sweet potato salad in the fall or festive tomato wedges in the summer.

How do you make stuffed peppers without mushy rice?

The trick to really delicious vegetarian stuffed bell peppers is a good batch of rice. To cook brown rice that’s fluffy, tender and not mushy, you need to use the proper ratio of liquid to grain. One part grain to two parts liquid (water or broth) will yield the best rice.