Vegan Slow Cooker Stuffed Peppers

6 medium red bell peppers
2 cups cooked brown rice
18 oz. canned kitchen cut tomatoes
1 cup frozen corn, thawed (or canned, drained)
1 medium vidalia onion, chopped
2/3 cup dried black beans, cooked & drained
6 oz. daiya vegan cheese
16 chopped kalamata olives
1 Tbs dried basil
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce (Wegmans Roasted Garlic)
1/2 cup water
4 tablespoons daiya vegan cheese, divided

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the vegan cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons vegan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining vegan cheese. Yield: 6 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user GRACIESUE.