Vegetarian Stuffed Peppers

(Courtesy of Taste of Home)

Ingredients:
6 large sweet pepper
2 c. cooked brown rice
3 small tomatoes, chopped
1 c. frozen corn, thawed
1 small sweet onion, chopped
1/3 c. canned red beans, rinsed and drained
1/3 c. canned black beans, rinsed and drained
3/4 c. cubed Monterey Jack cheese
1 can (4 1/2 oz.) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3/4 c. meatless spaghetti sauce
1/2 c. water
4 Tbsp. grated Parmesan cheese, divided


Directions:
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 quart slow cooker.  Add the stuffed pepper.  Top with remaining sauce.  Sprinkle with 2 Tbsp. grated Parmesan cheese.


Cover and cook on low for 3 1/2-4 hours or until peppers are tender and the filling is heated through.  Sprinkle with remaining Parmesan cheese.