Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.4
  • Total Fat: 4.3 g
  • Cholesterol: 7.5 mg
  • Sodium: 659.1 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.5 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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These are so good, very filling and a whole meal in it's self. Healthy and vegetarian friendly! These are so good, very filling and a whole meal in it's self. Healthy and vegetarian friendly!
Number of Servings: 8


    -6 large bell peppers of your choice of color, (green not as sweet- yellow and orange sweeter) top cut off and inside seeds scooped out, you barely have to cut anything off the top and you can even save and use the edible parts of the top for later use
    -brown rice or just any rice you have
    -3 roma tomatoes, cut into little chunks
    -1 cup frozen corn, thawed
    -1 medium to small size onion, chopped
    -1/3 cup of red beans, canned or not(I cooked them myself without anything added, if you use canned beans, rinse them well to remove excess salt and drain well)
    -1/3 cup of black beans, canned or not
    -1 cup of mozzeralla or whatever have cheese, set a side a few tablespoons to sprinkle on the tops of the finished stuffed peppers
    -A small can of pre-sliced black olives or cut them yourself if you have whole only
    -4 fresh basil leaves, thinly sliced (you could use a little dried basil instead)
    -1 tsp of salt (probably could skip this)
    -1/2 tsp black pepper
    -1 cup of meatless spaghetti sauce
    - 1/2 cup of water


You might have leftover mixture which you could stuff 1-2 more bell peppers with or just use for breakfast with an egg on top.


In a large bowl combine the rice, tomatoes, corn, onion and beans. Stir in the cheese, olives, basil, garlic, salt and pepper. Spoon into peppers. Combine spaghetti sauce and water; pour half into an oval 5-quart slow cooker. Add the stuffed peppers, top with the remaining sauce, sprinkle with the remaining cheese. Cover and cook on low for 3 1/2 to 4 hours or until bell peppers are tender enough.

Serving Size: 8 servings

TAGS:  Vegetarian Meals |

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