• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack 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 Parmesan cheese.
• Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through.
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 53 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 3g|
|Cholesterol 0.6mg||0 %|
|Sodium 6121.5mg||211 %|
|Potassium 1037.7mg||27 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 61.9g|
|Protein 18.2g||26 %|
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Calories per serving: 404
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