Vegetarian Stuffed Peppers

Prep:  30 minutes  Cook:  3 1/2 hours
Makes: 6 serving

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

1.  Place the 12 ingredients in a large bowl; mix lightly to combine.  Cut an discard tops from sweet peppers; remove seeds.  Fill peppers with rice mixture.

2.  In a small bowl, mix spaghetti sauce and water; pour 1/2 of the mixture into an oval 5-qt slow cooker.  Add filled peppers.  Top with remaining sauce.  Sprinkle with 2 tbsp Parmesan cheese.

3.  Cook, covered, on low 3 1/2 to 4 hours or until heated through and peppers are tender.  Sprinkle with remaining Parmesan cheese.