No Meat – Vegetable Stuffed Peppers

Amazing Vegetable Stuffed Peppers - I prefer these over the hamburger version. So tasty!


  • 68 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


  1. If you are doing this in the oven – (bakes for 30 minutes) Preheat the oven to 375 degrees
  2. Using a large non-stick skillet, over medium/high heat, pour the olive oil
  3. Add the minced garlic, tomatoes, corn, beans, and cabbage
  4. Cook, stirring occasionally, for about 10 minutes, or until vegetables are nice and tender
  5. Mix in the basil, salt, pepper, and garlic powder
  6. Add the cooked brown rice, and stir in
  7. Remove from heat, fold in the cubed pieces of cheese
  8. 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
  9. Place the cored peppers upright – fill with rice, cheese, and vegetable mixture
  10. Top each pepper with the rest of the sauce, and grated Romano cheese
  11. Place lid on pot, and bake for about 30 minutes or place your slow cooker on high and cook for about 6-8 hours. πŸ™‚