Venango County Recipe of the Day: Vegetarian Stuffed Peppers

| November 14, 2017

A delicious and healthy recipe! Sponsored by Franklin-Oil Region Credit Union.

Vegetarian Stuffed Peppers


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


~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.

~Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with two tablespoons Parmesan cheese. Cover and cook on low for 3-1/2 to four hours.

~Sprinkle with remaining Parmesan cheese.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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