Last year I had one sad little bell pepper plant, I only had one little pepper on it and it didn’t grow larger than a silver dollar. This year I have12 giant plants all full of peppers and they are finally big enough to stuff!! So for Meatless Monday we shall have meatless stuffed bell peppers!!!
Vegetarian Stuffed Bell Peppers
6 large sweet peppers
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
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated parmesan cheese, divided
1. 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-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 peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.