Vegetarian Stuffed Peppers

These comforting vegetarian stuffed peppers are perfect for busy families who want a healthy, filling meal without all the fuss. Your slow cooker does all the work while you go about your day, and you’ll come home to tender peppers packed with rice, beans, and melted cheese.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Additional Time: 3 hours, Total Time: 3 hours 30 minutes, Serves: 4 people, Yields: 4 stuffed peppers.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 304 Calories, 6g Fat, 49g Carbs, 13g Protein.

Ingredients You’ll Need

Bell peppers: You’ll need 4 small to medium peppers in any color you like – green, red, or yellow all work great! I love using a mix of colors because it makes the dish look so pretty and cheerful.

Cooked rice: 1 cup of cooked rice is what you need here. Leftover rice from yesterday’s dinner works perfectly, or you can cook up a fresh batch while you prep everything else.

Chili beans: One 15-ounce can of chili beans with chili gravy adds so much flavor and protein. Don’t drain these – you want all that tasty sauce!

Tomato sauce: One 15-ounce can of no-salt-added tomato sauce creates the perfect cooking liquid. You can also use two 8-ounce cans if that’s what you have on hand.

Onion: 1/3 cup of finely chopped onion adds that sweet, savory flavor we all love. Any type of onion works great here.

Monterey Jack cheese: 3 ounces of shredded Monterey Jack cheese gives you about 3/4 cup. This melts beautifully and adds such a creamy finish to each bite.

How to Make Vegetarian Stuffed Peppers

Step 1: Cut the tops off your peppers and remove all the seeds and membranes inside. Chop up enough of those tops to make 1/3 cup and set them aside for later. If your peppers won’t stand up straight, just slice a tiny bit off the bottom so they sit flat.

Step 2: Mix your cooked rice and the whole can of undrained chili beans in a medium bowl. Spoon this yummy mixture right into your peppers, packing it down gently.

Step 3: Pour the tomato sauce into the bottom of your 4 1/2 to 6-quart slow cooker. Stir in those chopped pepper tops and the onion. Place your stuffed peppers right in the sauce, filled-side up.

Step 4: Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours. The peppers will be perfectly tender when they’re done.

Step 5: Carefully move the peppers to your serving plate. You can cut them in half if you want. Spoon that delicious tomato sauce over the top and sprinkle with the shredded cheese.

Easy and Quick Vegetarian Stuffed Peppers Version

Want to make this even faster? You can use instant rice and just mix it right in with the beans – no pre-cooking needed! The rice will cook perfectly in the slow cooker. Also, try using pre-shredded cheese and frozen chopped onions to save even more prep time.

Serving Ideas

These stuffed peppers are a complete meal all on their own! If you want to add a little something extra, try serving them with warm crusty bread or a simple green salad. A dollop of sour cream or some fresh chopped cilantro on top makes them extra special too.

Storage

Store leftover stuffed peppers in the fridge for up to 3 days in a covered container. To reheat, just pop them in the microwave for 1-2 minutes or warm them in a 350°F oven for about 10 minutes until heated through.

Substitutions

No Monterey Jack cheese? Cheddar or mozzarella work great too! You can swap the chili beans for black beans or pinto beans if you prefer. Brown rice instead of white rice adds extra fiber and nutty flavor.

Pro Tips

• Slow cooker liner trick: Line your slow cooker with a disposable liner for super easy cleanup. Just toss it when you’re done!
• Perfect peppers: Choose peppers that are about the same size so they cook evenly.
• Extra flavor boost: Add a pinch of cumin or chili powder to the rice mixture for more southwest flavor.
• Cheese timing: Wait to add the cheese until serving so it stays nice and melty, not overcooked.

FAQs

Can I make these stuffed peppers ahead of time?

You bet! You can stuff the peppers the night before and keep them in the fridge. Just add a little extra cooking time since they’ll be cold when you start. So easy for busy weeknights!

What if my peppers are too big for my slow cooker?

No worries! You can cut larger peppers in half lengthwise and stuff each half. They’ll cook just as well and actually be easier to serve and eat.

Can I freeze these stuffed peppers?

Sure! Freeze the cooked peppers for up to 3 months. Thaw them overnight in the fridge, then reheat in the oven at 350°F for about 15 minutes until warmed through.

Do I have to use a slow cooker?

You can definitely make these in the oven instead! Just cover with foil and bake at 350°F for about 45-60 minutes until the peppers are tender.

I hope your family loves these stuffed peppers as much as mine does! They’re such a cozy, satisfying meal that makes everyone happy. Let me know how yours turn out – I love hearing about your cooking adventures!