I slightly updated my mom’s stuffed peppers, which were a favorite when I was growing up. Whenever I make them, I’m reminded of home.
—MELISSA MCCABE VICTOR, NY
PREP: 30 MIN. • COOK: 3 1/2 HOURS • MAKES: 6 SERVINGS
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
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
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
1. Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill the 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. Top with remaining sauce. Sprinkle with 2 tablespoons cheese.
3. Cook, covered, on low for 3 1/2-4 hours or until peppers are tender. Sprinkle with remaining Parmesan cheese.
PER SERVING 1 stuffed pepper equals 261 cal., 8 g fat (4 g sat. fat), 18 mg chol., 815 mg sodium, 39 g carb., 7 g fiber, 11 g pro. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.