Vegetarian Stuffed Peppers
TOTAL TIME: Prep: 30 min. Cook: 3-1/2 hours
YIELD: 6 servings.
These filling and flavorful vegetarian stuffed 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
Ingredients
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2 cups cooked brown rice
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3 small tomatoes, chopped
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1 cup frozen corn, thawed
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1 small sweet onion, chopped
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3/4 cup cubed Monterey Jack cheese
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1/3 cup chopped ripe olives
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1/3 cup canned black beans, rinsed and drained
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1/3 cup canned red beans, rinsed and drained
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4 fresh basil leaves, thinly sliced
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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6 large sweet peppers
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3/4 cup meatless spaghetti sauce
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1/2 cup water
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4 tablespoons grated Parmesan cheese, divided
Directions
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1.
Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.
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2.
In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
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3.
Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Nutrition Facts
1 stuffed pepper: 261 calories, 8g fat (4g saturated fat), 18mg cholesterol, 815mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat.
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