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Vegetarian Stuffed Peppers

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
6 ServingsPrep: 30 min. Cook: 3-1/2 hours

Ingredients

  • 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

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
© Taste of Home 2009 Tasteofhome Logo

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Vegetarian Stuffed Peppers (continued)

Directions (continued)

  • tender and filling is heated through. Sprinkle with remaining
  • Parmesan cheese. Yield: 6 servings.
© Taste of Home 2009 Tasteofhome Logo