{"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":"
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 easy one-dish meal<\/a> is fresh, hearty and features loads of vegetables, whole grains and protein.<\/p>\n Like most 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 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 Cut and discard the tops from the sweet peppers and remove the seeds. Fill the peppers with the rice filling mixture.<\/p>\n 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 Editor’s Tip:<\/em> Diluting the spaghetti sauce with water ensures that there’s enough moisture in the slow cooker to cook the peppers.<\/p>\n 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 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 Bake, covered, for 30 to 35 minutes or until the filling is heated through and the peppers are tender.<\/p>\n Store vegetarian stuffed bell peppers in an airtight container in the refrigerator. They will keep for up to four days.<\/p>\n Yes, stuffed peppers freeze very well. You can freeze them cooked or uncooked.<\/p>\n 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 Yes, this vegetarian stuffed peppers recipe is a great 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 This vegetarian stuffed peppers recipe contains vegetables, protein and grain, so it’s perfect as an all-in-one vegetarian dinner<\/a>. However, it’s also tasty with any number of vegetable side dishes<\/a>. To contrast the tender peppers, add texture with crusty bread<\/a>, baked garlic Parmesan potato wedges<\/a> or buttery horseradish corn on the cob<\/a>. Or, highlight seasonal produce, like sweet potato salad<\/a> in the fall or festive tomato wedges<\/a> in the summer.<\/p>\n The trick to really delicious vegetarian stuffed bell peppers is a good batch of rice. To cook brown rice that’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":" 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.<\/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\/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. 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). They're endlessly adaptable and quick to mix together. 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Cook: 3-1\/2 hours","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Vegetarian Stuffed Peppers","SubmittedTitle":"Veggie Stuffed Sweet Peppers","RecipeTypeId":1,"AverageRating":4.58,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FBBZ19_39536_B04_10_5b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":210,"TotalTimeInMinutes":240,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Vegetarian Stuffed Peppers","OriginalSourceProject":"Vegetarian Stuffed Peppers","ContestPlacement":"2nd Place","Trailer":"Ingredients for Vegetarian Stuffed Peppers<\/h2>\n
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Directions<\/h2>\n
Step 1: Prepare the filling<\/h3>\n
Step 2: Fill the peppers<\/h3>\n
Step 3: Prepare the sauce<\/h3>\n
Step 4: Slow-cook the stuffed peppers<\/h3>\n
How to Make Stuffed Peppers in the Oven<\/h2>\n
Recipe Variations<\/h2>\n
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How to Store Vegetarian Stuffed Peppers<\/h2>\n
Can you freeze vegetarian stuffed peppers?<\/h3>\n
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How do you reheat vegetarian stuffed peppers?<\/h3>\n
Can you make vegetarian stuffed peppers ahead of time?<\/h3>\n
Vegetarian Stuffed Pepper Tips<\/h2>\n
What can you serve with vegetarian stuffed peppers?<\/h3>\n
How do you make stuffed peppers without mushy rice?<\/h3>\n
Test Kitchen Tips<\/b>\r\n
Test Kitchen Tips<\/b>