“This makes a nice change from the "tradtional" stuffed pepper.”
READY IN:
4hrs 20mins
SERVES:
6
YIELD:
6 peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
  3. 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 Parmesan cheese. Yield: 6 servings.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: