Vegetarian Stuffed Peppers

• 2 cups cooked brown rice
• 3 small tomatoes, chopped
• 1 cup frozen corn, thawed
• 1 small sweet onion, chopped
• 3/4 cup cubed Monterey Jack cheese
• 1/3 cup chopped ripe olives
• 1/3 cup canned black beans, rinsed and drained
• 1/3 cup canned red beans, rinsed and drained
• 4 fresh basil leaves, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 large sweet peppers
• 3/4 cup meatless spaghetti sauce
• 1/2 cup water
• 4 tablespoons grated Parmesan cheese, divided

1. 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.
2. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
3. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

brown rice, tomatoes, frozen corn, sweet onion, cubed monterey, chopped ripe olives, black beans, red beans, basil, garlic, salt, pepper, sweet peppers, water, parmesan cheese

Taken from www.tasteofhome.com/recipes/vegetarian-stuffed-peppers/ (may not work)