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Title: Vegetarian Stuffed Peppers
Categories: Vegetables, Rice, Beans, Cheese, Sauces
Yield: 6 servings

2 c Cooked brown rice
3 sm Tomatoes; chopped
1 c Frozen corn; thawed
1 sm Sweet onion; chopped
3/4 c Monterey Jack cheese; in
- cubes
1/3 c Chopped ripe olives
1/3 c Canned black beans; rinsed,
- drained
1/3 c Canned red beans; rinsed,
- drained
4 Fresh basil leaves; thin
- sliced
3 Garlic cloves, minced
1 ts Salt
1/2 ts Pepper
6 lg Bell peppers
3/4 c Meatless spaghetti sauce
1/2 c Water
4 tb Grated Parmesan cheese;
- divided

Place the first 12 ingredients in a large bowl; mix
lightly to combine. Cut and discard tops from sweet
peppers; remove seeds. Fill peppers with rice mixture.

In a small bowl, mix spaghetti sauce and water; pour
half the mixture into an oval 5-qt. slow cooker. Add
filled peppers. Top with remaining sauce. Sprinkle with
2 tablespoons Parmesan cheese.

Cook, covered, on low 3-1/2 to 4 hours or until heated
through and peppers are tender. Sprinkle with remaining
2 tablespoons Parmesan cheese.

Melissa McCabe, Long Beach, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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