Ingredients

The following ingredients have 4 Servings
  • 4 medium red sweet peppers
  • 1 can black beans rinsed and drained
  • 1 cup pepper jack cheese shredded (4 oz.)
  • 3/4 cups salsa
  • 1 small onion chopped
  • 1/2 cup frozen corn
  • 1/3 cups converted long grain rice uncooked (or cooked regular rice)
  • 1/2 tsp. ground cumin
  • sour cream optional, for serving
  • 1 1/4 tsp. chili powder

Instruction

  • 1. Cut tops off peppers. Remove seeds, set aside. 2. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. 3. Spoon the mixture into peppers. Place into a 5 qt. slow cooker coated with cooking spray. 4. Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Sprinkle tops with cheese. Serve with sour cream.