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
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Servings: 8
Calories: 326cal
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 minutesÂ
Slow Cooker – cook for 6-8 hoursÂ
Â
Depending on how big your peppers are for filling, you may only use about 6 peppersÂ
Nutrition
Calories: 326cal | Carbohydrates: 26g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 42mg | Sodium: 597mg | Potassium: 491mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 107mg | Calcium: 378mg | Iron: 1mg
This recipe is adapted Taste of Home
