Archive for April, 2018

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers make a great filling meatless meal. You can also buy refrigerated pre-diced butternut squash to help save on the prep time instead of peeling and dicing. They should be diced to smaller cubes (approximately 1/4″ cubes). It’s a crockpot recipe. You can always make the filling in advance and assemble it at a later time.


  • 1 tablespoon olive oil
  • 1 cup diced butternut squash
  • 1 yellow onion, diced
  • 1 (3.5 oz) bag of boil-in-bag white rice
  • 1 medium zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup marinara sauce
  • 1 cup of shredded cheese of your choice (cheddar, mozzarella or Mexican blend cheese)
  • 3/4 cup water plus between 1/4 to 1/2 cup of water
  • 4 large bell peppers (I tend to use red/orange/yellow ones because they’re a bit sweeter than green ones)


  1. Heat olive oil in a large pan over medium-high heat. Add in diced butternut squash and diced onions. Cook and stir occasionally. Cook for approximately 5 minutes or until lightly browned.
  2. Add in diced zucchini, bag of boil-in-bag rice, salt and pepper. Stir often. Cook for 2 minutes or until warmed through.
  3. Turn the heat off and add in the shredded cheese, marinara sauce and 3/4 cup of water. Mix well.
  4. Cut the tops off the bell peppers. Remove the seeds and discard the tops. Fill the peppers with the rice mixture.
  5. Add between 1/4 cup to 1/2 cup of water to the slow cooker/crockpot. Then add the stuffed peppers in cut sides up. Cover and cook on LOW for between 3 to 3 1/2 hours until the pepper and rice are both tender.

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