Venango County Recipe of the Day: Vegetarian Stuffed Peppers

| November 29, 2016

This recipe makes a delicious and healthy dish!

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 2 tablespoons Parmesan cheese.

~Cover and cook on low for 3-1/2 to 4 hours.

~Sprinkle with remaining Parmesan cheese.

Copyright © 2018 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Local News, Main Course, News, Recipes