Ingredients
2 cups cooked brown rice3 small tomatoes, chopped1 cup frozen corn, thawed1 small sweet onion, chopped3/4 cup cubed Monterey Jack cheese1/3 cup chopped ripe olives1/3 cup canned black beans, rinsed and drained1/3 cup canned red beans, rinsed and drained4 fresh basil leaves, thinly sliced3 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper6 large sweet peppers3/4 cup meatless spaghetti sauce1/2 cup water4 tablespoons grated Parmesan cheese, divided
Preparation
Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.
In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.
