Vegetarian Stuffed Peppers

Ingredients

6 large Sweet Peppers
2 cups Brown Rice, cooked
3 small Tomatoes, diced
1 cup Frozen Corn, thawed
1 small Onion, diced
1/3 cup canned Red Beans, rinsed & drained
1/3 cup canned Black Beans, rinsed & drained
3/4 cup Monterey Jack Cheese
1 can ripe Black Olives
4 fresh Basil leaves, chopped
3 Garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup Spaghetti Sauce
1/2 cup Water
4 tablespoons Parmesan Cheese, divided

Directions

1. Cut tops off peppers and remove seeds; set aside.
2. In a large bowl, combine rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, slat and pepper.
3. Spoon into peppers. Combine spaghetti sauce and water;pour half into an oval 5 quart slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
4. 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 Paremsan cheese.

Serves 6