Vegetarian Stuffed Peppers

If you're trying to cut back on meat, this is a perfect stuffed peppers recipe. It's meatless, but it's filling. Your hungry man in the house will not even notice that you're tricking him :)

You'll need:

• 6 large peppers (I usually try to use 2 yellow, 2 green, and 2 orange/red to make it more festive!)
• 1 15 oz can tomato sauce (divided) 
• 1 can black or red beans, rinsed
• 2 cups cooked brown or white rice, depending on your preference
• 1 cup corn (thawed if frozen or canned)
• 1 red onion, finely chopped
• 1 can black olives, rinsed, chopped
• 3 tomatoes, chopped
• 1 cup water

Seasoning:

• 1/2 tbsp dry basil 
• 1/2 tbsp organo
• salt and pepper black pepper to taste
• 5 garlic cloves, minced

Here's how to do it:

Clean the peppers and cut of the tops. In a big bowl mix up beans, rice, corn, onion, olives, and tomatoes. Add 4 tbsp of spaghetti sauce to the mixture. Add basil, oregano, salt, black pepper, and garlic. Mix well. Stuff the peppers. Pour one cup water and the rest of the spaghetti sauce into a large crock pot. Add peppers. Cook on low for 8 hours. (If you prefer to make them in the oven, use the same idea but cook them on 350F for 1-1.5 hours or until tender.

Sometimes you might get an excess of the stuffing mixture depending on the size of  your peppers. If I have extra stuffing, I usually add it to the sauce in the crock pot or your casserole dish. I then use the sauce to pour over the peppers when they are done. Or just freeze it for the next time!