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

1. Cut the tops off peppers , remove seeds and set aside.

2. In a large bowl, combine the rice, tomatoes, corn, onion and beans.

3. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper.

4. Spoon this mixture into the hollow pepper shells.

5. Add the stuffed peppers and top with remaining sauce.

6. Sprinkle on 2 tbs of parmesan cheese.

7. Cook at 350 for 40 minutes.

8. Sprinkle with remaining cheese.

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