This is really different from every stuffed pepper recipe I've ever tried. Don't let the fact there's no meat scare you off. It's delicious and filling. If you MUST have some meat, try adding some crumbled cooked bacon to the mixture but it's fantastic made vegetarian style. Even my picky teenager liked it!
Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
Nutrition Info per serving:
Total Fat 9.8g /Sat Fat 4.2g
Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g