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Vegetarian Stuffed Peppers



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.
Yield: 6 servings.