Sunday, July 8, 2012

Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are so flavorful and hearty, even the biggest meat-eater wouldn't miss the beef!

We went to the local farmer's market this weekend and the green peppers looked awesome and were so cheap. We picked up five peppers for three dollars. What a steal!

Of course I planned on making some tasty stuffed peppers! Usually I put meat and white rice in them with some spaghetti sauce and seasonings. Because Amanda is a vegetarian and we wanted a healthy alternative, this recipe calls for brown rice and corn rather than meat.

Here's what you'll need for four stuffed peppers:

4 bell peppers
2 cups of brown rice
1 cup of corn
1 cup of grated and squeezed zucchini
2 cups of spaghetti sauce
A dash of garlic powder
A dash of black pepper
Mozzarella Cheese

In a large bowl, mix together all of the ingredients minus the peppers and the cheese. If the mixture isn't saucy enough for you, add more! When the filling looks good, spoon it inside your peppers and put them in a baking dish. Cover peppers with aluminum foil and bake for half an hour at 375. Take the aluminum foil off the peppers and cover them with mozzarella cheese. Bake them for about another twenty minutes or until the cheese is brown on the edges.



  1. Does the rice need to be cooked before stuffing it into the peppers? Or will it cook while in the oven enough?


  2. Hi!

    I have always cooked the rice first, that way I know for sure I won't end up with crunchy rice. You can try it with un-cooked, I would just be sure to add some extra sauce!