Agonizing over what to make for Meatless Monday? Have no fear we have found a vegetarian stuffed pepper recipe that is bound to leave you and your family wanting more!

Vegetarian Stuffed Peppers


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 Monterrey 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 Monterrey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into the 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.

Additional Notes

For a faster cook time heat the filling in a large saucepan until thoroughly heated and place stuffed peppers in oven at 350 for 55-60 minutes until peppers are soft. Add some kick to the dish and add your favorite peppers such as jalapeños.

Recipe adapted from