Yields: 6 Servings

Vegetarian Stuffed Peppers


  • 6 large green bell peppers
  • 1 can (16 oz.) B&M Original Baked Beans
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 package (10 oz.) frozen niblet corn, thawed
  • 1/2 cup long-grain white rice, uncooked
  • 1/2 cup onion, chopped
  • 2 tbls. olive oil
  • 1 tablespoon POLANER Chopped Jalapenos
  • 1 teaspoon worcestershire sauce
  • 8 ozs. shredded sharp cheddar cheese, divided
  • 1 cup water


Preheat oven to 400°F. Cut peppers lengthwise in half; remove stem and seeds. Place halves, cut-side up, in large roasting pan or baking dish. In large bowl, mix beans, tomatoes with liquid, corn, raw rice, onion, oil, jalapenos, Worcestershire sauce and 1 1/4 cups cheese. Spoon filling into pepper halves. Place any remaining filling in pan between peppers. Pour water evenly over stuffed peppers. Cover pan tightly with foil or lid. Bake 60 to 70 minutes, basting occasionally with liquid in pan, until pepper shells and rice are tender. Remove pan from oven. Sprinkle remaining cheese over peppers; let stand 5 minutes until cheese melts.

Makes 6 servings.
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