Stuffed Bell Peppers (Vegetarian)
I made this over the summer, adapted from a recipe I found online meant for a slow cooker. I made it in the oven, and it was amazing!
I think it’s fitting how my “before” and “after” pictures are accompanied by a wardrobe change…
The recipe is for 6 peppers, but I increased it to make 8 because I wanted more foooood.
Ingredients:
- 6 large bell peppers (whatever color you want)
- 2 cups cooked brown rice
- 3 small tomatoes, chopped
- 1 cup frozen corn
- 1 small sweet onion, chopped
- 1/3 cup canned red beans, rinsed and drained
- 1/3 cup canned black beans, rinsed and drained
- 3/4 cup cubed Monterey Jack cheese
- 1 can (4-1/4 ounces) chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- optional: a little cayenne pepper
- 3/4 cup spaghetti sauce
- Grated Parmesan cheese
Directions:
- Cut tops off peppers and remove seeds; set them aside on an oven pan. Preheat the oven to 350.
- Saute the onions in a little olive oil; add the garlic. Add the corn, tomatoes, beans, and rice. Add the salt and pepper (and cayenne pepper if you want it to be spicier). Stir in the Monterey Jack cheese, olives, and basil. Turn off the heat.
- Spoon a little bit of sphaghetti sauce into the peppers, and then fill them almost all the way up with the mixture you just made on the stove. Add another layer of sphaghetti sauce (though still leave a little room for the cheese).
- Cover the pan with tinfoil and cook in the oven at 350 degrees for around 35 minutes till the peppers are cooked to your liking. Then take them out to top with parmesan cheese, and bake uncovered for another 5 minutes till the cheese is melty.
