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Vegetarian Stuffed Peppers

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  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

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: 
Side Dish
Slow Cooked

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2217 Calories from Fat 784

% Daily Value*

Total Fat 97 g148.5%

Saturated Fat 45.5 g227.5%

Trans Fat 0 g

Cholesterol 243.3 mg81.1%

Sodium 5918 mg246.6%

Total Carbohydrates 243 g81.1%

Dietary Fiber 46.3 g185.1%

Sugars 48.5 g

Protein 106 g212.9%

Vitamin A 199.4% Vitamin C 1532.9%

Calcium 239.4% Iron 79.9%

*Based on a 2000 Calorie diet

Vegetarian Stuffed Peppers Recipe