Recipe: Slow Cooker Bell Peppers Stuffed with Salsa Rice and Beans (no meat, using cooked rice)

SLOW COOKER BELL PEPPERS STUFFED WITH SALSA RICE AND BEANS

4 large bell peppers*
2 1/2 cups cooked rice (white or brown)
1 1/2 cups kidney beans, cooked (or one 15 1/2 oz can, rinsed and drained)
1 cup tomato salsa
3 scallions, chopped
Salt and freshly ground pepper (to taste)
to taste
1 (14 1/2 ounce) can crushed tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt

Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes. Arrange the peppers upright in a 5 1/2 to 6 quart slow cooker.

In a medium-size mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing it lightly. Replace the pepper tops.

In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste. Pour over and around the peppers in the slow cooker.

Cover crock pot and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.

*Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.

Makes 4 servings
Adapted from source: Fresh from the Vegetarian Slow Cooker by Robin Robertson: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are by Robin Robertson