Ingredients:
6 large peppers
2 c. cooked brown rice
3 small tomatoes, chopped
1 c. corn
1 small onion, chopped
1 can red beans
1 can black beans
1 cup Monterrey Jack cheese
4 fresh basil leaves, sliced
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
3/4 c. pasta sauce
1/2 c. water
Directions:
1. Cut off tops of peppers and remove seeds.
2. Combine rice, tomatoes, corn, onion and beans. Stir in cheese, basil, garlic, salt and pepper
3. Spoon into peppers
4. Combine pasta sauce and water. Pour 1/2 into a slow cooker. Add stuffed peppers. Top with the remaining sauce. Sprinkle with cheese.
5. Cover and cook on low for 3 1/2 to 4 hours.
Yield: 6 servings
