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This is the recipe I followed on May 19th of my blog (link below). I hope you enjoy!


  • 5 large sweet peppers
  • 2 cups cooked brown rice
  • 1 small tomato, chopped
  • 1 cup frozen corn, thawed
  • 1 small sweet onion, chopped
  • 1 can red beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup shredded 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
  • 3/4 cup meatless spaghetti sauce
  • 4 tablespoons grated Parmesan cheese


  1. Before you do anything else, make sure you cook your rice. Don’t make the same mistake I did! It takes the longest and you need it for the rest of your stuffing
  2. While your rice is cooking, cut the tops off of the peppers and remove all of the seeds. Set the peppers aside. (Now would also be a good time to pre-heat the oven to 350 degrees.)
  3. After your rice is done, in a large bowl, combine the cooked rice, tomatoes, corn, onion, and beans.
  4. Stir in the Monterey Jack cheese, olives, basil, garlic, salt, and pepper.
  5. Fill the peppers!
  6. Pour sauce over the stuffed peppers then sprinkle 2 tablespoons of Parmesan cheese.
  7. Place the peppers on a cooking sheet in the oven for 30-45 minutes and cover with foil.
  8. After the peppers are tender and the filling is heated through, sprinkle the remaining Parmesan cheese on top and enjoy!
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