Meatless Stuffed Peppers
Ingredients
- 6 large sweet peppers (red, green, yellow - or mix your colors!)
- 2 cups cooked brown rice
- 3 small tomatoes, chopped
- 1 cup frozen corn, thawed
- 1 small sweet onion, chopped
- 1/3 cup canned red beans, rinsed and drained
- 1/3 cup canned black beans, rinsed and drained
- ¾ cup cubed Monterey Jack cheese
- 1 can (4.5 oz.) chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 tsp. salt
- ½ teaspoon pepper
- ¾ cup meatless spaghetti sauce
- ½ cup water
- 4 Tbs. grated Parmesan Cheese, divided
Serves: 6
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion, and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt, and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-quart slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 Tbs. Parmesan cheese.
Cover and cook on low for 3.5 to 4 hours or until peppers are tender and filling is headed through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts (1 serving):
Calories: 261 kcal
Carbs: 39 g
Protein: 11 g
Sodium: 815 mg
Recipe courtesy of TasteofHome.com
