Ingredients:
6 large Peppers
2 cups Brown Rice (cooked)
3 small chopped Tomatoes
1 cup frozen Corn (thawed)
1 small chopped Onion
1/3 cup canned Red Beans (rinsed)
1/3 cup canned Black Beans (rinsed)
3/4 cup cubed Monterey Jack cheese
1 can ripe Olives (chopped)
4 fresh Basil (sliced thinly)
3 cloves Garlic (minced)
1 tsp Salt
1/2 tsp Pepper
3/4 cup Veg. Spaghetti Sauce
1/2 cup Water
4 tbsp grated Parmesan cheese (split into 4 parts)
Cut tops off peppers and remove seeds and set them aside.
In a large bowl, mix the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper and mix well.
Spoon the mixture into the peppers.
Combine the spaghetti sauce and water. Pour half of it into a slow cooker. Add the stuffed peppers.
Top it with the remaining sauce. Sprinkle with 2 tablespoons of Parmesan cheese.
Cover and cook on low heat for about 4 hours or until the peppers are tender. Sprinkle with remaining Parmesan cheese.
Serve hot.
0 comments:
Post a Comment