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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetarian Stuffed Peppers Recipe

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This recipe for Vegetarian Stuffed Peppers is from The Newfield Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
2 small sweet onion, chopped and sautéed
3/4 cup shredded Mexican cheese
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced and sautéed with onions
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Directions:
Directions:
1.Place the first 11 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.

2.In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers.

3.Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. I usually sprinkle the top with some more Mexican cheese.

4.Bake at 350º for about 45 minutes or until peppers are tender.

 

 

 

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