Vegetarian Stuffed Peppers (Crockpot)

By shammy

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.