Slow Cooked Stuffed Peppers Recipe

Ingredients

4 medium sweet red peppers1 can (15 ounces) black beans, rinsed and drained1 cup shredded pepper jack cheese3/4 cup salsa1 small onion, chopped1/2 cup frozen corn1/3 cup uncooked converted long grain rice1-1/4 teaspoons chili powder1/2 teaspoon ground cuminReduced-fat sour cream, optional

Preparation

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.