MAKES: 6 servings
Ingredients
- 2 cups cooked brown grain
- 3 small tomato plants, 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 tulsi leaves, thinly sliced
- 3 garlic clove 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 Mozzarella dairy product, divided
Dietary Details
1 stuffed pepper: 261 calories, 8g fat (4g saturated fats), 18mg cholesterol, 815mg sodium, 39g carb (9g sugars, 7g fiber), 11g protein Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Directions
- Put the first 12 ingredients inside a large bowl mix gently to mix. Cut and discard tops from sweet peppers remove seeds. Fill peppers with grain mixture.
- In a tiny bowl, mix spaghetti sauce and water pour 1 / 2 of the mix into an oblong 5-qt. slow oven. Add filled peppers. Top with remaining sauce. Sprinkle with two tablespoons Mozzarella dairy product.
- Prepare, covered, on low 3-1/two to four hrs or until heated through and peppers are tender. Sprinkle with remaining Mozzarella dairy product. Yield: 6 servings.
Initially printed as Vegetarian Stuffed Peppers in Taste of Home Feb/March 2008, p29