Stuffed with great taste and great nutrition

Stuffed peppers are one of those comfort foods that make me think of college days, sitting on the floor in a friend's apartment, drinking some inexpensive wine (the kind that comes with a bottle with a screw off cap) and eating something tasty and budget friendly.
Sweet peppers are low in saturated fat and very low in cholesterol and sodium. They are high in lots of vitamins and minerals, such as thiamin, niacin and folate. High in fiber and vitamin C, they pack a lot of punch for their low price. 
And they taste so good.
Back in the day, one of the best things about this dish is that it comes all in one tasty little package.

Stuffed Green Peppers

6 large sweet peppers
2 cups of cooked brown rice
3 small tomatoes, chopped
1 cup of frozen corn, thawed
1 small sweet onion, chopped
1/3 cup of canned red beans, rinsed and drained
1/3 cup of canned black beans, rinsed and drained
3/4 cup of Monterey Jack cheese, cubed
1 can of chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
Salt and pepper, to taste
3/4 cup of tomato sauce
1/2 cup of water
4 tablespoons of grated Parmesan cheese, divided

• Cut the tops off of the peppers and remove the seeds; set aside.
•   In a large bowl, combine the rice, the tomatoes, the corn, the onion and the beans.
• Stir in the cheese, the olives, the basil, the garlic, the salt and pepper.
• Spoon the whole lot into the peppers.
• Combine the tomato sauce and the water. Pour half into a cake pan. Add the stuffed peppers.
• Top with remaining sauce and sprinkle with 2 tablespoons of the Parmesan cheese.
• Cover and cook in a 200º oven until the peppers are tender and the filling is heated through.
• Sprinkle with remaining Parmesan cheese.

Vegetarian