Vegetarian Stuffed Peppers Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Sweet peppers | 6 Large | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Tomatoes | 3 Small, diced | |
| Frozen corn | 1 Cup (16 tbs), thawed | |
| Sweet onion | 1 Small, diced | |
| 1/3 cup canned red beans, rinsed and drained | ||
| Canned black beans | 1/3 Cup (16 tbs), drained, rinsed | |
| Monterey jack cheese | 3/4 Cup (16 tbs), cubed | |
| Ripe olives | 1 Can (10oz), chopped | |
| Basil leaves | 4 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Meatless spaghetti sauce | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 4 Tablespoon, grated | |
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.
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.
Chef
