Slow Cooker Vegetarian Stuffed Peppers

Tonight, we all enjoyed some surprisingly good stuffed peppers.  Roasting the peppers made them tender and sweet.   They were stuffed with a cheesy veggie and rice mixture. 

The recipe calls for cooking the peppers in a slow cooker for about 4 hours, but, according to a review on the Taste of Home website,  they may also be cooked in a 425 degree oven for about half an hour.  (When trying a recipe, always read the reviews- they are usually very helpful and informative.)

Here is how I made the recipe:

Ingredients
6 large sweet peppers (red, yellow, and orange)
2 cups cooked brown rice
3 roma tomatoes, chopped
1 cup frozen corn, thawed
1 small yellow onion, diced
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1/4 tsp basil
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
3/4 cup tomato sauce, seasoned with pepper, basil, and oregano
1/2 cup water
2 Tab grated Parmesan cheese

Cut tops off peppers and remove seeds; set aside.  In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, basil, garlic, salt, and pepper.  Spoon into peppers. 
Combine tomato sauce and water.  Pour half into slow cooker.  Add the stuffed pepper.  Top with remaining sauce.  Sprinkle with 2 Tab Parmesan. 
Cover and cook on high about 3 hours, or until peppers are tender.