Vegetable Stuffed Peppers Recipe for Oven or Slow Cooker

Name: No Meat - Vegetable Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 large bell peppers ( - cored and rinsed); 2 Tbsp. olive oil; 3 cloves garlic (minced ); 2 large tomatoes (chopped); 1 cup sweet corn; 1 15 oz. light red kidney beans (drained and rinsed); 1 cup cabbage (shredded green ); 2 cups of cooked brown rice; 8 oz. Monterey Jack Cheese (- cubed); 4 oz. Colby Jack Cheese (- cubed); 2 Tbsp. basil (fresh - sliced basil leaves); 1 t salt; 1/2 t pepper; 1/2 t garlic powder; 1 24 oz. spaghetti sauce (meatless); 1/2 cup water; 1/4 cup Romano Cheese (grated )

Post author:Melissa Haines
Post published:November 13, 2017
Post comments:0 Comments

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Today I am sharing a recipe that I’ve made for years. The BEST Healthy Slow Cooker Vegetable Stuffed Peppers or oven-baked vegetable stuffed peppers. These are absolutely delicious stuffed peppers. They are so filling. You’ll never miss the meat. I so much prefer these over the hamburger version.

This is even better to warm up the next day. Yum!

Here’s your handy, dandy printable for Vegetable Stuffed Peppers Recipe for Oven or Slow Cooker

No Meat – Vegetable Stuffed Peppers

Vegetable stuffed peppers that are filling and hearty. A great family meal

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 326cal

Author: Melissa

Ingredients

8 large bell peppers – cored and rinsed
2 Tbsp. olive oil
3 cloves garlic minced
2 large tomatoes chopped
1 cup sweet corn
1 15 oz. light red kidney beans drained and rinsed
1 cup cabbage shredded green
2 cups of cooked brown rice
8 oz. Monterey Jack Cheese – cubed
4 oz. Colby Jack Cheese – cubed
2 Tbsp. basil fresh – sliced basil leaves
1 t salt
½ t pepper
½ t garlic powder
1 24 oz. spaghetti sauce meatless
½ cup water
¼ cup Romano Cheese grated

Instructions

If you are doing this in the oven – Preheat the oven to 375 degrees
Using a large non-stick skillet, over medium/high heat, pour the olive oil
Add the minced garlic, tomatoes, corn, beans, and cabbage
Cook, stirring occasionally, for about 10 minutes, or until vegetables are nice and tender
Mix in the basil, salt, pepper, and garlic powder
Add the cooked brown rice, and stir in
Remove from heat, fold in the cubed pieces of cheese
If you are cooking these in the oven – Grab an oven proof Pot
or, use a crock pot – pour half of the spaghetti sauce that has been mixed with about 1/2 cup of water to water it down a bit, into the bottom of the pot or crock pot (or oven pot)
Place the cored peppers upright – fill with rice, cheese, and vegetable mixture
Top each pepper with the rest of the sauce, and grated Romano cheese
Place lid on pot, and if baking, bake about 30 minutes or place your slow cooker on high and cook for about 6-8 hours. 🙂

Notes

If baking in the oven – bake for 30 minutes

Slow Cooker – cook for 6-8 hours

Depending on how big your peppers are for filling, you may only use about 6 peppers

Nutrition

This recipe is adapted Taste of Home