3-4 large red peppers
1 c. cooked brown rice
2 small tomatoes, diced
1/2 can of corn, drained
½ onion, diced
¼ c. canned red beans
1/2 c. canned black beans
½ c. jack/cheddar cheese
½ can chopped olives (2 oz.)
2 fresh basil leaves, chopped
2 garlic cloves, chopped
salt and pepper
hot sauce- optional
½ c. spaghetti sauce
parmesan cheese
1/4 c. water
Cut tops off peppers and remove seeds. Set aside.
Combine the rice, tomatoes, corn, onion and beans. Stir in the jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers, packing it down.
Combine spaghetti sauce and water. Pour half of it into the slow cooker. Put peppers in and top with remaining sauce. Sprinkle with parmesan cheese. Cover and cook on high for 3 ½ hours. Sprinkle with more parmesan cheese
1 comment:
I've never tried stuffed peppers, but by the looks of it, I really should!! Looks great!
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