Vegetable Stuffed Peppers Recipe for Oven or Slow Cooker

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.

vegetable stuffed peppers

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

making vegetable stuffed peppers

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
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 326cal
Author: Melissa


  • 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


  • 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. 🙂


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 


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

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