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Vegetarian Stuffed Peppers

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Ingredients
  Sweet peppers 6 Large
  Cooked brown rice 2 Cup (32 tbs)
  Tomatoes 3 Small, diced
  Frozen corn 1 Cup (16 tbs), thawed
  Sweet onion 1 Small, diced
  Canned red beans 1⁄3 Cup (5.33 tbs), rinsed and drained
  Canned black beans 1⁄3 Cup (5.33 tbs), rinsed and drained
  Cubed monterey jack cheese 3⁄4 Cup (12 tbs)
  Canned chopped ripe olives 4 1⁄4 Ounce (1 Can)
  Fresh basil leaves 4 , chopped
  Garlic 3 Clove (15 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Meatless spaghetti sauce 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 4 Tablespoon, divided
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy

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