Vegetarian Stuffed Peppers
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 60 minutes
Serves 2 people
Categories: Mexican, Vegetarian
Ingredients
- 2 large sweet peppers
- 2/3 cup(s)cooked brown rice
- 1 small tomatoes, diced
- 1/3 cup(s)frozen corn
- 1/3 small sweet onion, diced
- 1/4 cup(s)red beans, rinsed and drained
- 1/4 cup(s)black beans, rinsed and drained
- 1/3 cup(s)cubed monterey jack cheese
- 1/3 can/jar(s) 4.25 ozchopped black olives
- 1 1/3 fresh basil leaves, chopped
- 1 garlic cloves, minced
- 1/3 teaspoon(s)salt
- 1/3 teaspoon(s)black pepper
- 1/4 cup(s)meatless spaghetti sauce
- 1/4 cup(s)water
- 1 1/3 tablespoon(s)parmesan cheese, divided
Directions
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Cut the tops off peppers , remove seeds and set aside.
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In a large bowl, combine the rice, tomatoes, corn, onion and beans.
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Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper.
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Spoon this mixture into the hollow pepper shells.
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Add the stuffed peppers and top with remaining sauce.
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Sprinkle on 2 tbs of parmesan cheese.
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Cook at 350 for 40 minutes.
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Sprinkle with remaining cheese.