Vegetarian Stuffed Peppers
Enjoy this simple recipe that everyone enjoys.
About this Recipe
By: Luci Conkling
This is one of the longer recipes I have tried. It requires more ingredients than most recipes I vouch for and does take a significant time to cook. However, it is still a favorite of mine because for having so many ingredients it is still pretty simple to put together. The end result is absolutely delicious too. You don’t have to be vegetarian to love this recipe.
- 5 large sweet peppers
- 2 cups cooked brown rice
- 1 small tomato, chopped
- 1 cup frozen corn, thawed
- 1 small sweet onion, chopped
- 1 can red beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1 can (4 1/4 oz) chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/4 cup meatless spaghetti sauce
- 4 tablespoons grated parmesan cheese
Don’t let this long list of ingredients scare you! This recipe is really simple when it comes to putting it all together. The best part? Your place will smell AMAZING while those peppers are cooking in the oven. If you wanted to make this recipe vegan, you could easily leave out the cheese.
Step by Step Instructions
Cook your brown rice.
While the rice is cooking, cut the tops off of the peppers and remove all of the seeds. Set the peppers aside. (Now would be a good time to pre-heat the oven to 350 degrees.)
After your rice is done, in a large bowl, combine the cooked rice, tomatoes, corn, onion, and beans. Then stir in the Monterey Jack cheese, olives, basil, garlic, salt, and pepper.
Fill the peppers with the awesome stuffing you just made! Then pour spaghetti sauce over the stuffed peppers and sprinkle 2 tablespoons of parmesan cheese over the top.
Place the peppers on a baking sheet in the oven for about 30-45 minutes and cover with foil.
After the peppers are tender and the filling is heated through, sprinkle the remaining parmesan cheese on top and enjoy!