4 medium sweet red peppers
1 can (15 oz) black beans, rinsed and drained
1 cup (4oz) shredded pepper jack cheese (I used regular cheese)
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice (I used regular already cooked rice)
1 1/4 tsp. chili powder
1/2 tsp. ground cumin
reduced-fat sour cream, optional
Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt slow cooker coated with cooking spray.
Cook, covered, on low for 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.
These were really good stuffed peppers! I will definitely be making these again soon!
recipe credit: tasteofhome.com/slowcooker
picture credit: me:)