Vegetarian Stuffed Peppers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home.Melissa McCabe, Long Beach, California Ingredients:
2 cups cooked brown rice |
3 small tomatoes, chopped |
1 cup frozen corn, thawed |
1 small sweet onion, chopped |
3/4 cup cubed monterey jack cheese |
1 can (4-1/4 ounces) chopped ripe olives |
1/3 cup canned black beans, rinsed and drained |
1/3 cup canned red beans, rinsed and drained |
4 fresh basil leaves, thinly sliced |
3 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
6 large sweet peppers |
3/4 cup meatless spaghetti sauce |
1/2 cup water |
4 tablespoons grated parmesan cheese, divided |
Directions:
1. 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.
2. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
3. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
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