Cute Halloween Stuffed Peppers

2 c. cooked brown rice
1 large tomato, finely chopped
1 c. frozen corn, thawed
1 small Vidalia onion, finely chopped
¾ c. Monterey Jack cheese, cubed
1 (4 ¼-oz.) can chopped black olives
1/3 c. canned black beans, rinsed and drained
1/3 c. red beans, rinsed and drained
3 T. minced garlic
Salt and black pepper
6 large bell peppers, assorted colors
¾ c. meatless spaghetti sauce
½ c. water
¼ c. grated parmesan cheese, divided

1. Place the first 10 ingredients in a large bowl. Mix lightly to combine.
2. Cut tops from bell peppers. Remove seeds. Using a paring knife, cut jack-o-lantern faces into peppers.
3. Fill peppers with the mixture. You can replace tops if desired.
4. In bowl, combine spaghetti sauce and water.
5. Pour half of the mixture into an oval 5 qt. slow cooker.
6. Add filled peppers.
7. Top with remaining sauce.
8. Sprinkle with half of the grated cheese.
9. Cook peppers, covered, on LOW for 3 1k/2-4 hours or until heated through and peppers are tender.
10. Sprinkle with remaining cheese.
    *You can also do this in 350 oven. Fill peppers as directed above. Spoon half of sauce mixture into ungreased 3 qt. baking dish. Add the peppers; top with remaining sauce. Sprinkle with cheese as directed. Bake, covered 30-35 minutes or until heated and peppers are tender.