Vegetarian Stuffed Peppers

Total Time

Prep: 30 min. Cook: 3-1/2 hours

Makes

6 servings

Updated: Jul. 12, 2023
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

Ingredients

  • 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

Directions

  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 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 2 tablespoons Parmesan cheese.

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.

    Nutrition 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 vegetable, 1 lean meat, 1 fat.