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!
green bell peppers
cooked brown rice
frozen corn, thawed
vidalia onion, chopped
canned cannelini beans (white kidney beans) , rinsed
canned black beans, rinsed
cubed monterey jack cheese
2 1/4 oz
can sliced black olives, rinsed
salt & pepper, to taste
meatless spaghetti sauce
grated parmesan cheese
2In 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.
3In 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.
4Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.