Thursday, August 4, 2011

Vegetarian Stuffed Peppers

THESE.  WERE.  SO.  SO.  SO.  SO.   GOOD!!!!!!!!!  Wow!   My Vegetarian friend Sara REALLY liked these, and her husband John had seconds!  I'm so happy everyone enjoyed them!

If you're a meat lover, I PROMISE, you won't miss the meat here!  These were so fulfilling and packed with amazing flavor!  You will be incredibly proud of yourself for preparing such an amazingly healthy meal for you family!

I will tell you, these do take a bit longer to prepare than most of my recipes.  However, it's SO worth it!  I cooked my brown rice while giving getting my babes ready for bed, then once they were in bed, I did everything else.  It was really VERY easy!  I put all my beautifully stuffed peppers in the insert last night, then put the insert in the crock this morning and let it cook!  Voila!

I've been saying this a lot lately, but you HAVE to try these!!!!  You will most likely need a 6.5 Quart or larger Slow Cooker to make 6 of these, but you can always do 4 at a time too in a smaller slow cooker.

Depending on the size of your peppers, you will have leftover filling.  Save it and eat it up as a snack later!

The side you see pictured here is a 3 bean salad I put together which I adapted from another recipe. It was also equally as awesome!  Here's how I did it:
Drain and rinse 1 can Cannelloni Beans, 1 can Red Beans and 1 can Black Beans.  Finely mince 1/2 Jalapeno, seeded, mince 1 red onion, mince 2 Tbsp. fresh cilantro and add 1 cup corn to the beans.  Mix together 1/2 cup Olive Oil, 1/2 cup red wine vinegar, salt, pepper, 2 Tbsp. fresh lime juice, 1 Tbsp. lemon juice, 2 tsp. sugar, 1 tsp. salt, 1/2 tsp. pepper and 1 Tbsp. garlic powder.  Pour over the bean mixture and mix.  Chill overnight.

Vegetarian Stuffed Peppers

6 Peppers, tops cut off and seeds removed (I used 2 red, 2 yellow and 2 orange)
1/2 can Black Beans, drained and rinsed
1/2 can Cannelloni Beans, drained and rinsed
1 cup uncooked brown rice, cooked according to directions on the bag/box.
1 large heirloom tomato, chopped
5 oz. chopped spinach, thawed, drained
1 1/2 cups shredded mozarella
1 tsp. salt
1/2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 Tbsp. dried parsley (or use 1/4 cup fresh chopped parsley)
1 jar Marinara Sauce

Spray your slow cooker insert with non-stick spray.

Just to clarify, cook 1 cup of uncooked brown rice according to the directions on the bag/box.
To the cooked rice, add the beans, tomoato, spinach, mozarella, salt, pepper, onion powder, garlic powder and parsley.  Mix well.

Your peppers should look something like this...

Stuff your peppers with your rice mixture.  Really press it in there and pack them nice and full!
Pack your stuffed peppers into your slow cooker insert.

Pour your jar of marinara sauce over and and around your stuffed peppers.

Cook on LOW for 6 hours, or on HIGH for 3.
Serve with the remaining sauce to spoon over your peppers.
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  1. Ok, I am being dense here! When do we add the beans? Do we crush them? Sorry, I read it twice but must be missing it! Thanks, sounds yummy!!

  2. You're not being dense.....I apparently forgot to mention that1 LOL.....fixing now!

  3. We love stuffed peppers but 1) I always put meat in them and 2) I have never made them in the crock pot. Love this!!

  4. LOL Jen! I'm glad you're willing to give it a go!

  5. This sounds really good.. my daughter's a vegetarian so I try to prepare more veggie dinners.. this one we'll like for sure! Thanks!

  6. That's great Dawn! I'm sure she'll appreciate it! I'm making them again Thursday for my sister, who is also vegetarian!

  7. Just made these tonight, so delicious! My son loved them too!

  8. We loved this recipe! My kids who do not normally like beans or brown rice both asked for seconds! We will be making this again very soon!

  9. Making this for the second time. Had some leftover filling as I was only using four peppers. The filling is so tasty, we were eating it with chips as a snack. Decided it would be great with some flank steak and made into a burrito filling. Will try that sometime. Yummy!

  10. Just found this recipe and we're trying it out tonight. I didn't have a tomato on hand (hubby used them up last night on our pizza!) so I drained a can of dice fire roasted tomatoes and stuck those in. I also didn't have any frozen spinach, so I cooked up a quick batch of fresh and added that instead. One of my peppers didn't fit in! So I stuffed it and stuck in in the fridge, I don't know what I'm going to do with it. Maybe bake it tomorrow?

    So excited to try these! Thanks for the great recipe!

    1. I'm so happy you improvised! Way to go! Let me know how they turned out!!!

  11. My family LOVED this recipe! I have been searching and searching for a good stuffed pepper - recipe for vegan's this one is THE BEST!
    I did use veggie mozzarella cheese- which I hate changing other people's recipes- but that was just a slight replacement. Thank you for fulfilling my long search for my most favorite fall dish!