Recipe: Southwestern Stuffed Peppers (using salsa, no meat, crock pot)

SOUTHWESTERN STUFFED PEPPERS

4 green bell peppers
1 can (16 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded Pepper Jack cheese
3/4 cup prepared salsa
1/2 cup frozen corn
1/2 cup chopped green onions with tops
1/3 cup uncooked long grain converted rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Sour cream (optional)

Slow Cooker Directions:
Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.

Combine remaining ingredients except sour cream in medium bowl. Spoon filling evenly into each pepper.

Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours.

Serve with dollop of sour cream, if desired.

VARIATION:
For Tex-Mex-style peppers, try replacing the black beans with pinto beans, Pepper Jack cheese with Cheddar cheese, and green onions with diced red onion.

Makes 4 servings
From: Recipelink.com
Source: Recipe Booklet - Best Recipes, Easy Home Cooking, 30-Minute Meals, August/September 2004