Pretty peppers are so colorful and delicious.
These stuffed peppers were so easy. I just mixed the ingredients, stuffed 'em up, put a little sauce in the bottom of the slow cooker and a few hours later, the peppers were tender and the filling was bubbly. My kids gobbled these up. Sprinkle some cheese on top and you have a warm, cozy dinner. I love a dinner that relies on something besides meat as the star of the show!
Vegetarian Stuffed Peppers (from Taste of Home magazine)
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, diced
1 cup frozen corn, thawed
1 small sweet onion, diced
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, chopped
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
Directions: 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.
Makes 6 servings.