Vegetarian Stuffed Peppers Recipe

Staff Reporter Taylor Moore

    Directions ~ Place first ingredients in a large bowl; mix. Cut and throw away tops from peppers and remove seeds. Fill peppers with rice mixture. 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. Cook covered on low 3 to 4 hours or until peppers are tender. Sprinkle with remaining Parmesan cheese.

Ingredients ~

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup corn

1 small onion, chopped

3/4 cup cubed Monterey Jack cheese

1/3 cup canned red beans, rinsed and drained

4 basil leaves, sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

6 sweet peppers

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated Parmesan cheese