Today I am sharing a recipe that I’ve made for years. The BEST Healthy Slow Cooker 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. Come on in and I’ll share the recipe for Vegetable Stuffed Peppers Recipe for Oven or Slow Cooker
This is even better warmed 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
- Yield: 6 1x
Ingredients
Scale
- 6 – 8 large bell peppers – cored and rinsed
- 2 T olive oil
- 3 cloves of minced garlic
- 2 large tomatoes chopped
- 1 cup of sweet corn
- 1 can of light red kidney beans, drained and rinsed
- 1 cup of shredded green cabbage
- 2 cups of cooked brown rice
- 8 oz. of Monterey Jack Cheese – cubed
- 4 oz. of Colby Jack Cheese – cubed
- 2 T of fresh, sliced basil leaves
- 1 t of salt
- 1/2 t of pepper
- 1/2 t of garlic powder
- 1 jar of meatless spaghetti sauce + 1/2 cup of water
- 1/4 cup of grated Romano Cheese
Instructions
- If you are doing this in the oven – (bakes for 30 minutes) 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 your 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
- 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 bake for about 30 minutes or place your slow cooker on high and cook for about 6-8 hours. 🙂
This recipe is adapted Taste of Home
