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Vegetarian Stuffed Peppers

Source of Recipe


Taste of Home (February / March 2008)



List of Ingredients



• 6 large sweet peppers
  
• 2 cups cooked brown rice
  
• 3 small tomatoes, diced
  
• 1 cup frozen corn, thawed
  
• 1 small sweet onion, diced
  
• 1/3 cup canned red beans, rinsed and drained
  
• 1/3 cup canned black beans, rinsed and drained
  
• ¾ cup cubed Monterey jack cheese
  
• 1 can (2¼ ounces) chopped ripe olives
  
• 4 fresh basil leaves, chopped
  
• 3 cloves garlic, minced
  
• 1 tsp salt
  
• ½ tsp pepper
  
• ¾ cup meatless spaghetti sauce
  
• ½ cup water
  
• 4 Tbsp grated Parmesan cheese, divided
  






Instructions



1. Cut tops off peppers and remove seeds; set aside.
   In a large bowl, combine the rice, tomatoes, corn, onions and beans. Stir in the Monterey jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
   
   
2. Combine spaghetti sauce and water; pour half into an oval 5-quart slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
   
   
3. Cover and cook on low for 3½ to 4 hours, or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.
   
   Makes 6 servings.