Here's what you'll need to make vegetarian stuffed peppers:

6 large red peppers
2 cups cooked brown rice
3 chopped small tomatoes
1 cup thawed frozen corn
1 chopped small sweet onion
1/3 cup drained canned red beans
1/3 cup drained canned black beans
3/4 cup cubed Monterey Jack cheese
1 can (4.25 oz.) chopped ripe olives
4 sliced basil leaves
3 minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tbsp. grated Parmesan cheese

, Set these peppers aside., Combine 3 chopped small tomatoes, 1 cup thawed frozen corn, 1 chopped small sweet onion, and 1/3 cup drained canned red beans in a bowl and toss the ingredients to combine them., After you've tossed the previous ingredients, stir in 3/4 cup of cubed Monterey Jack cheese, 1 can (4.25 oz.) of chopped ripe olives, 4 sliced basil leaves, 3 minced garlic cloves, 1 tsp. of salt, and 1/2 tsp. of pepper. Toss the ingredients to combine them.,,, slow cooker.,,, Cook the stuffed peppers until the peppers are tender and the filling is completely heated., of grated Parmesan cheese., Serve these vegetarian stuffed peppers immediately.
Gather your ingredients.
Cut the tops of 6 large red peppers and remove the seeds.
Combine the rice, tomatoes, corn, onion, and beans in a large bowl.
Stir in the cheese, olives, basil, garlic, salt, and pepper.Put the stuffing into the empty peppers.Combine 3/4 cup of meatless spaghetti sauce and 1/2 cup water.Pour half of the mixture into an oval 5-qt.Place the stuffed peppers into the slow cooker.Top the peppers with the remaining spaghetti sauce.
Cover and cook on low for 3.5 - 4 hours.Sprinkle the peppers with 4 tbsp.
Serve.
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