Crockpot Southwestern Stuffed Peppers
4-6 Green Bell Peppers
1 can (15 oz.) black beans, rinsed & drained
1 c. (4 oz.) shredded Pepper Jack cheese or cheese of choice
3/4 c. medium salsa
1/2 c. corn
1/2 c. chopped onions
1/3 c. uncooked long grain rice
1 t. chili powder
1/2 t. ground cumin
Cut thin slice off top of each bell pepper. Carefully remove seeds & membrane, leaving peppers whole.
Combine beans, cheese, salsa, corn, onions, rice, chili powder & cumin in medium bowl. Spoon filling evenly into each pepper. Place peppers in Crockpot. Cover; cook on low 4 to 6 hrs. Serve with sour cream & extra cheese if desired. Enjoy!