{"id":46247,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/vegetarian-stuffed-peppers\/"},"modified":"2024-09-26T13:21:29","modified_gmt":"2024-09-26T18:21:29","slug":"vegetarian-stuffed-peppers","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/vegetarian-stuffed-peppers\/","title":{"rendered":"Vegetarian Stuffed Peppers"},"content":{"rendered":"<p>If you are trying to cut down on meat consumption but find yourself falling back on heavy pastas and pizzas night after night, bookmark our vegetarian stuffed peppers recipe. This <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-pot-meals\/\" data-name=\"www.tasteofhome.com\/collection\/one-pot-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy one-dish meal<\/a> is fresh, hearty and features loads of vegetables, whole grains and protein.<\/p>\n<p>Like most <a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stuffed pepper recipes<\/a>, these vegetarian stuffed bell peppers are extremely versatile. You can tinker with the filling to suit the seasons (or the contents of your crisper drawer). Use a mixture of in-season vegetables and fresh herbs, add a squeeze of citrus or sprinkle in your favorite spice mixes. The recipe is a launching pad for endless flavors.<\/p>\n<h2>Ingredients for Vegetarian Stuffed Peppers<\/h2>\n<ul>\n<li><strong>Brown rice:<\/strong> Wholesome, fiber-rich brown rice is the grain base for these vegetarian stuffed bell peppers. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-brown-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-brown-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cook brown rice<\/a> on the stovetop and allow it to cool slightly before mixing it with the remaining filling ingredients.<\/li>\n<li><strong>Vegetables:<\/strong> Chopped tomatoes, frozen corn and sweet onions add character to the stuffed pepper filling.<\/li>\n<li><strong>Cheese:<\/strong> Melty, mild Monterey Jack cheese adds gooey richness to the peppers, while Parmesan cheese imparts a deep, savory flavor.<\/li>\n<li><strong>Beans:<\/strong> For protein, the vegetarian stuffed peppers recipe includes canned black beans and red beans.<\/li>\n<li><strong>Aromatics:<\/strong> Stir minced garlic cloves, fresh basil and chopped olives into the rice filling. Use whichever <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-olives\/\" data-name=\"www.tasteofhome.com\/collection\/best-olives\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of olive<\/a> you like.<\/li>\n<li><strong>Seasonings:<\/strong> Keep it mild with simple salt and pepper.<\/li>\n<li><strong>Sweet peppers:<\/strong> The best <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of pepper<\/a> for stuffed peppers is wide and symmetrical, with ample room for stuffing. Choose large sweet peppers in whichever color you like for this vegetarian stuffed peppers recipe.<\/li>\n<li><strong>Meatless spaghetti sauce:<\/strong> Pick up the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-jarred-pasta-sauce\/\" data-name=\"www.tasteofhome.com\/collection\/best-jarred-pasta-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best jarred tomato sauce<\/a> at the store or use a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-pasta-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/simple-pasta-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">simple pasta sauce<\/a> in this recipe. Either way, dilute the sauce with a bit of water so there&#8217;s enough liquid in the slow cooker to cook the peppers.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the filling<\/h3>\n<p>In a bowl, add the cooked rice, tomatoes, corn, onion, Monterey Jack cheese, olives, black beans, red beans, basil, garlic, salt and pepper. Mix lightly to combine.<\/p>\n<h3>Step 2: Fill the peppers<\/h3>\n<p>Cut and discard the tops from the sweet peppers and remove the seeds. Fill the peppers with the rice filling mixture.<\/p>\n<h3>Step 3: Prepare the sauce<\/h3>\n<p>In a small bowl, stir together the spaghetti sauce and water. Pour half the mixture into an oval 5-quart slow cooker. Arrange the stuffed peppers in the slow cooker and top with the remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Diluting the spaghetti sauce with water ensures that there&#8217;s enough moisture in the slow cooker to cook the peppers.<\/p>\n<h3>Step 4: Slow-cook the stuffed peppers<\/h3>\n<p>Cook, covered, on low for 3 hours and 30 minutes to 4 hours, or until the filling is heated through and the peppers are tender. Sprinkle with the remaining 2 tablespoons Parmesan cheese before serving.<\/p>\n<h2>How to Make Stuffed Peppers in the Oven<\/h2>\n<p>To make baked stuffed peppers, preheat the oven to 350\u00b0F. Fill the peppers as directed. Prepare the sauce and pour half the mixture into an ungreased 3-quart baking dish. Add the stuffed peppers and top with the remaining sauce. Sprinkle with cheese as directed.<\/p>\n<p>Bake, covered, for 30 to 35 minutes or until the filling is heated through and the peppers are tender.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Spice it up:<\/strong> The filling&#8217;s flavor can be adjusted by adding spices or herbs. Go herbal with dried <a href=\"https:\/\/www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian seasoning<\/a>, add fresh parsley and chives, spice it up with cayenne and paprika, or make Mexican-inspired peppers by adding cumin and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-taco-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-taco-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade taco seasoning<\/a>.<\/li>\n<li><strong>Switch the beans:<\/strong> Most <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-canned-beans\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-canned-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of beans<\/a> work here, so feel free to swap in white beans, chickpeas or lentils. You can use just one or mix and match.<\/li>\n<li><strong>Change the veggies:<\/strong> Go ahead and play with the vegetables in the filling. Add mushrooms, asparagus, broccoli, cauliflower, carrots, tomatoes\u2014whatever you like. Just make sure to chop them into small, uniform bites, and avoid using veggies like beets or winter squash that are too firm to cook in the allotted time.<\/li>\n<\/ul>\n<h2>How to Store Vegetarian Stuffed Peppers<\/h2>\n<p>Store vegetarian stuffed bell peppers in an airtight container in the refrigerator. They will keep for up to four days.<\/p>\n<h3>Can you freeze vegetarian stuffed peppers?<\/h3>\n<p>Yes, stuffed peppers freeze very well. You can freeze them cooked or uncooked.<\/p>\n<ul>\n<li><strong>To freeze uncooked peppers:<\/strong> Prepare the filling and let it cool completely. Stuff the peppers and freeze them on a parchment-lined baking sheet until solid. Transfer the frozen peppers to a freezer-safe container and freeze for up to three months. Defrost in the refrigerator overnight, then slow-cook or bake the peppers as directed.<\/li>\n<li><strong>To freeze cooked stuffed peppers:<\/strong> Slow-cook or bake the peppers as directed. Allow the peppers and sauce to cool completely. Transfer the peppers and sauce to a freezer-safe storage container and freeze for up to three months. Defrost in the refrigerator overnight before reheating.<\/li>\n<\/ul>\n<h3>How do you reheat vegetarian stuffed peppers?<\/h3>\n<p>Place the stuffed peppers in a casserole dish covered with foil. Heat in a 350\u00b0 oven until the peppers are warmed through, 15 to 20 minutes.<\/p>\n<h3>Can you make vegetarian stuffed peppers ahead of time?<\/h3>\n<p>Yes, this vegetarian stuffed peppers recipe is a great <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-meals\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make-ahead meal<\/a>. Prepare and fill the peppers, then cover them tightly and refrigerate overnight. The next day, prepare the sauce and slow-cook or bake the peppers as directed.<\/p>\n<h2>Vegetarian Stuffed Pepper Tips<\/h2>\n<h3>What can you serve with vegetarian stuffed peppers?<\/h3>\n<p>This vegetarian stuffed peppers recipe contains vegetables, protein and grain, so it&#8217;s perfect as an all-in-one <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegetarian-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/vegetarian-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetarian dinner<\/a>. However, it&#8217;s also tasty with any number of <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetable side dishes<\/a>. To contrast the tender peppers, add texture with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crusty bread<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-parmesan-potato-wedges\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked garlic Parmesan potato wedges<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-horseradish-corn-on-the-cob\/\" data-name=\"www.tasteofhome.com\/recipes\/buttery-horseradish-corn-on-the-cob\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">buttery horseradish corn on the cob<\/a>. Or, highlight seasonal produce, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-sweet-potato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-sweet-potato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet potato salad<\/a> in the fall or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/festive-tomato-wedges\/\" data-name=\"www.tasteofhome.com\/recipes\/festive-tomato-wedges\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">festive tomato wedges<\/a> in the summer.<\/p>\n<h3>How do you make stuffed peppers without mushy rice?<\/h3>\n<p>The trick to really delicious vegetarian stuffed bell peppers is a good batch of rice. To cook brown rice that&#8217;s fluffy, tender and not mushy, you need to use the proper ratio of liquid to grain. One part grain to two parts liquid (water or broth) will yield the best rice.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>These vegetarian stuffed peppers are a fresh, filling dinner for meatless Monday (or any other night of the week). They&#8217;re endlessly adaptable and quick to mix together. Plus, they can be cooked in a slow cooker or baked in the oven to gooey perfection.<\/p>\n","protected":false},"author":7061,"featured_media":1634698,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307584,305883,304328,305271,304998,304292,305487,304338,305334,303966,304988,303887,306848,305353,305020,304268,307723,324623,307579,307559,304078,307738,303883,305933,307614,305031,304353],"categories-v2":[308623,310568,311532,308988,308319,308984,308481,309216,308945,308305,310796,308992,309337,308495,308935,308478,309603,309362,308960,259483,310685,309177,310563,310541,308698,309004,310702,308476,311631,310591,308975,309005],"coauthors":[152278],"recommended_recipes":[{"post_title":"Healthy Vegetarian Stuffed Peppers","post_link":"\/recipes\/healthy-vegetarian-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44508_THHC1444460D53B.jpg"},{"post_title":"Vegetarian Stuffed Mushrooms","post_link":"\/recipes\/vegetarian-stuffed-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vegetarian-Stuffed-Mushrooms_EXPS_DIYD21_31691_B08_31_1b.jpg"},{"post_title":"Stuffed Bell Peppers","post_link":"\/recipes\/stuffed-bell-peppers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pronto Vegetarian Peppers","post_link":"\/recipes\/pronto-vegetarian-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pronto-Vegetarian-Peppers_EXPS_CF219_40810_B12_19_3b-5-e1720789451129.jpg"},{"post_title":"Stuffed Green Peppers","post_link":"\/recipes\/stuffed-green-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1019_CS1636C1-1.jpg"},{"post_title":"Chicken-Stuffed Peppers","post_link":"\/recipes\/chicken-stuffed-green-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_8905_SoniaBozzo.jpg"},{"post_title":"Vegetable & Beef Stuffed Red 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Peppers","post_link":"\/recipes\/chili-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12770_QC10129C20-1.jpg"},{"post_title":"Stuffed Sweet Peppers","post_link":"\/recipes\/stuffed-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Sweet-Peppers_EXPS_FTTMZ18_10654_B11_16_4b-1.jpg"},{"post_title":"Stuffed Peppers with Quinoa","post_link":"\/recipes\/stuffed-peppers-with-quinoa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Peppers-with-Quinoa_exps46992_THHC1757659D03_19_2bC_RMS-2.jpg"},{"post_title":"Vegetarian Chili","post_link":"\/recipes\/vegetarian-chili\/","post_image":"\/wp-content\/uploads\/2020\/05\/Vegetarian-Skillet-Chili_EXPS_FT20_201393_F_0220_1.jpg"},{"post_title":"Stuffed Vegetarian Shells","post_link":"\/recipes\/stuffed-vegetarian-shells\/","post_image":"\/wp-content\/uploads\/2024\/09\/Vegetarian-Stuffed-Shells_TOHD24_24678_OrlyCatz_14.jpg"},{"post_title":"Quinoa-Stuffed Peppers","post_link":"\/recipes\/quinoa-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30462_LT944055D62A.jpg"},{"post_title":"Vegetarian Red Bean Chili","post_link":"\/recipes\/vegetarian-red-bean-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vegetarian-Red-Bean-Chili_EXPS_THESCODR22_58965_DR_12_14_1b.jpg"},{"post_title":"Stuffed Peppers with Tomato Soup","post_link":"\/recipes\/simple-stuffed-green-peppers\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS-TOHD24_3749_JackieAlpers_07.jpg"},{"post_title":"Potato-Stuffed Peppers","post_link":"\/recipes\/potato-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44527tran_HM1122C50-9.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Vegetarian-Stuffed-Peppers_EXPS_FBBZ19_39536_B04_10_5b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/vegetarian-stuffed-peppers\/","name":"Vegetarian Stuffed Peppers","datePublished":"2018-01-01","dateModified":"2024-09-26","prepTime":"PT30M","cookTime":"PT03H30M","totalTime":"PT04H00M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetarian-Stuffed-Peppers_EXPS_FBBZ19_39536_B04_10_5b-6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"These vegetarian stuffed peppers are a fresh, filling dinner for meatless Monday (or any other night of the week). They're endlessly adaptable and quick to mix together. Plus, they can be cooked in a slow cooker or baked in the oven to gooey perfection.","recipeIngredient":["2 cups cooked brown rice","3 small tomatoes, chopped","1 cup frozen corn, thawed","1 small sweet onion, chopped","3\/4 cup cubed Monterey Jack cheese","1\/3 cup chopped ripe olives","1\/3 cup canned black beans, rinsed and drained","1\/3 cup canned red beans, rinsed and drained","4 fresh basil leaves, thinly sliced","3 garlic cloves, minced","1 teaspoon salt","1\/2 teaspoon pepper","6 large sweet peppers","3\/4 cup meatless spaghetti sauce","1\/2 cup water","4 tablespoons grated Parmesan cheese, divided"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the filling","text":"In a bowl, add the cooked rice, tomatoes, corn, onion, Monterey Jack cheese, olives, black beans, red beans, basil, garlic, salt and pepper. Mix lightly to combine."},{"@type":"HowToStep","name":"Fill the peppers","text":"Cut and discard the tops from the sweet peppers and remove the seeds. Fill the peppers with the rice filling mixture."},{"@type":"HowToStep","name":"Prepare the sauce","text":"In a small bowl, stir together the spaghetti sauce and water. Pour half the mixture into an oval 5-quart slow cooker. Arrange the stuffed peppers in the slow cooker and top with the remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Editor's Tip: Diluting the spaghetti sauce with water ensures that there's enough moisture in the slow cooker to cook the peppers."},{"@type":"HowToStep","name":"Slow-cook the stuffed peppers","text":"Cook, covered, on low for 3 hours and 30 minutes to 4 hours, or until the filling is heated through and the peppers are tender. Sprinkle with the remaining 2 tablespoons Parmesan cheese before serving."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 261 calories","fatContent":"8g fat (4g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"815mg sodium","carbohydrateContent":"39g carbohydrate (9g sugars","fiberContent":"7g fiber)","proteinContent":"11g protein.  <b>Diabetic Exchanges<\/b>: 2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.576271,"reviewCount":59,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Vegetarian Stuffed Peppers","description":"Check out this video for how to make Vegetarian Stuffed Peppers","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/Vegetarian%20Stuffed%20Peppers_thumbnail.jpeg"],"uploadDate":"2020-09-5 11:32:16","duration":"P0DT0H2M0S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/3X70OuvS-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lori"},"reviewBody":"Made this recipe for the first time and it is absolutely fantabulous.  Followed the recipe and it was very easy to make.  I will definitely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"melgoody03"},"reviewBody":"My family really likes this recipe.  I usually half the stuffing and spread it between four peppers.  I still have plenty left over.  I tend to use a can of Italian-style diced tomatoes because it cuts down on the prep work, and adding a bit of sauce to the stuffing gives it more flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alli_Beth"},"reviewBody":"Absolutely delicious!  Was looking for a vegetarian entree, and this was perfect!  I substituted a can of drained garlic\/onion diced tomatoes for the fresh tomatoes, Mexican 4-cheese blend for the Monterrey Jack, and then baked for 30 minutes (foil covered with a bit of water in the pan) at 400 degrees, and then removed the foil, added more cheese to the top, and then baked for another 10 minutes. Will definitely be adding to our repertoire!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susanksue"},"reviewBody":"We really enjoyed this and will definitely  make this often, the only changes I made was I subsituted  with pepper jack cheese and added 2 Tbsps of Worcester shire sauce.  One note only four large peppers fit in my 6 qt slow cooker so next time I'll bake this in the oven.  Easy and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foodymama"},"reviewBody":"Surprisingly tasty! I also boiled the peppers before stuffing, and I baked them in the oven (since I read the directions wrong and didn't realize they were supposed to be in a slow cooker!) for an hour and a half; didn't add water to the sauce.  Used dried basil as I didn't have any fresh.  We were impressed that a vegetarian dish could be so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rwippel"},"reviewBody":"These were excellent. I loved the filling! I added chopped zucchini as opposed to the kidney beans. The crockpot cooked the peppers perfectly! I might reduce the amount of water next time though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SVinLV"},"reviewBody":"I made these and my husband loved them. I did not use a slow cooker - I baked them in the oven for 45 minutes at 350.  Because we had only four peppers I took the rest of the stuffing and filled two small baking dishes. These were cooked along side the stuffed peppers. I ate them with tortilla chips. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gypsymama"},"reviewBody":"We modified by omitting all cheeses to make it a vegan meal. We also boiled the peppers until soft prior to baking which cut cooking time to 1.5 hours (half the time) also added some of the sauce in the mixture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kdelegan"},"reviewBody":"This was great.  I increased the beans to a half a cup of each.  I didn't have pinto beans so I substituted chickpeas and I'd do that again.  For the sauce,  I used a cup of vegetable broth, 3\/4 cup of tomato sauce and a two tablespoons of tomato paste.  I poured some of the mixture over each pepper and put the rest in the pan.  I cooked for an hour on low heat on the stove.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jasger88"},"reviewBody":"Made this yesterday. Found it edible, but didn't get seconds. Not going to be my go-to recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robnat420"},"reviewBody":"One of my favorite vegetarian recipes. Very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDucky"},"reviewBody":"This was very good! Next time a may cook it a little less then 3 hours 30 minutes just because the pepper was very soft but it was very delicious ! I definitely recommend this recipe!????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda4325"},"reviewBody":"Disappointing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bevrs"},"reviewBody":"YUK!  I should have heeded the review that said it was only \"edible\" -- but it wasn't even that good.  It took a LONG time to prepare; hubby finally gave me a hand.  I will say this:  the stuffing was excellent BEFORE I added the spaghetti sauce to it (following the advice of one of the reviewers), but the spaghetti sauce ruined it, conflicting with the taste of the stuffing.  Last, but not least, the peppers were all wrong; both hubby and I threw them out.  I would make the stuffing again if they didn't take so long to prepare, but, as hubby said, it's not worth it.  This recipe got tossed out!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarilynSRV"},"reviewBody":"I started making this two years ago when my son's vegetarian girlfriend came over.  The family loved the recipe, and we've continued to make it frequently.  Recently we made the move to a more plant based diet ourselves, so I omit the cheese now.  Even folks that swear they don't like stuffed bell peppers love these.  They reheat very well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jc41017"},"reviewBody":"I forgot the Parmesan cheese and it was still delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mamaorr"},"reviewBody":"It was a little mild for our taste. Much better when we used pepper jack instead of monterey jack and we added a 4oz can of mild diced green chilies. This is defiantly something we would make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WifeyLoraP"},"reviewBody":"My husband loves these...he even said himself that he doesn't miss the meat at all. These are really good peppers - in a class by themself! Love them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PB2"},"reviewBody":"Didn't have a can of red beans, so I simply added an extra 1\/3 cup of black beans.  I taste tested the stuffing mixture, before I filled the peppers.  I think the stuffing makes an excellent cold salad.  I plan to make this again, but will try Mamaorr's suggestion of using pepper jack cheese instead of monterey jack, and adding mild diced green chilies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nilda Mejias","givenName":"Nilda","familyName":"Mejias"},"reviewBody":"Easy to make.  Try it you'll love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"klwolff"},"reviewBody":"Nice easy recipe to make.  Instead of brown rice, I used quinoa, and used mixed in mild green chilies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gurlie0521"},"reviewBody":"These were amazing, we will for sure be making them again. I might try a few diff types of cheese. I made it with Half cheddar and half pepper jack and it was awesome.New fav","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"billt1620"},"reviewBody":"A great dish.  I did substitute monterey jack cheese with pepper jack cheese for more flavor.  Instead of using a slow cooker, I microwaved the peppers for 5 minutes on high.  After filling the peppers I baked them in the oven at 350 degrees for 45 minutes.  They came out great.  I had some leftover stuffing and used it the next day as a cold salad.  It was great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cnymom"},"reviewBody":"We felt these were just okay. The olives overtook all of the rest of the flavors. I substituted monterey jack\/colby shredded cheese, instead of just monterey jack & used 2\/3 cups of black beans instead of both black & red beans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Vegetarian Stuffed Peppers","description":"Check out this video for how to make Vegetarian Stuffed Peppers","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/3X70OuvS-Uot7Fvi8.mp4","duration":"120.39","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/poster-10.jpg","advertising":true,"jw_id":"3X70OuvS","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/3X70OuvS-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/3X70OuvS\/poster.jpg?width=720","jw_publish_date":"03\/09\/2020"},"rms_legacy_id":"39536","romance_copy_dek":"These vegetarian stuffed peppers are a fresh, filling dinner for meatless Monday (or any other night of the week). 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Using the authentic Italian cheese (in a lesser amount than the original\u2019s \u00bd cup) ensures a cheesy richness in the makeover with less fat and calories.<\/li>\r\n<li>A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.<\/li>\r\n<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" target=\"_blank\" rel=\"noopener\">Check out 31 more stuffed peppers recipes.<\/a><\/li>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. &mdash;Melissa McCabe, Long Beach, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. ","SequenceNo":1},{"Direction":"   In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.","SequenceNo":2},{"Direction":"   Cook, covered, on low 3-1\/2 to 4 hours or until heated through and peppers are tender. 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But in the U.S., Parmesan is a generic term that may not come from Italy\u2019s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original\u2019s \u00bd cup) ensures a cheesy richness in the makeover with less fat and calories.<\/li>  <li>A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.<\/li>  <li><a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" target=\"_blank\" rel=\"noopener\">Check out 31 more stuffed peppers recipes.<\/a><\/li>"},{"TipType":"Alternative Method","TipTitle":"","TipText":"<B>Baked Vegetarian Stuffed Peppers:<\/B> Preheat oven to 350&deg;. Fill peppers as directed. Spoon half of the sauce mixture into an ungreased 3-qt. baking dish. Add peppers; top with remaining sauce mixture. Sprinkle with cheese as directed. Bake, covered, 30-35 minutes or until heated through and peppers are tender.    "},{"TipType":"Variations","TipTitle":"","TipText":"Halloween Version:  Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut tops from sweet peppers; remove seeds. Using a paring knife, cut jack-o\u2019-lantern faces into peppers as desired. Fill peppers with rice mixture. If desired, replace tops.     In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. If desired, place Sprinkle with 2 tablespoons Parmesan cheese.     Cook, covered, on low 3-1\/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.  "}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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