This super easy recipe is from our Slow Cooker Cook Book.
Southwestern Stuffed Peppers
4 green bell peppers (fresh from the garden!!!!)
1 can black beans, rinsed and drained
1 c. shredded pepper jack cheese
3/4 c. medium salsa
1/2 c. corn
1/2 c. chopped green onions with tops
1/3 c. uncooked long grain rice
1 tsp. chili powder
1/2 tsp. cumin
sour cream (optional)
Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole. Combine remaining ingredients except sour cream in a medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover and cook on low for 4-6 hours. Serve with a dollop of sour cream, if desired.
I did not add the black beans just because I do not like them. We also used cheddar cheese rather than pepper jack because I was not making a special trip to the store for cheese. I did add a few dashes of hot sauce to take it up a notch.
Meal Rating: 4 1/4 out of 5 stars. They were good, but the pepper was too soft. We cooked these for 5 1/2 hours. Next time, we will only cook them 4 hours. This recipe is a keeper.