Vegetarian Stuffed Peppers
|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|
|Meatless spaghetti sauce||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||4 Tablespoon, divided|
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.