Crockpot Bell Peppers Stuffed with Salsa Rice and Beans
- 4 large bell peppers
- 2 1/2 C. cooked white or brown rice
- 1 1/2 C. slow-cooked or one 15.5-ounce can red kidney beans drained and rinsed
- 1 C. tomato salsa
- 3 scallions - chopped
- Salt and freshly ground black pepper
- 1 can crushed tomatoes -- (14.5-oz.)
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/2 tsp. sugar
Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference. Slow Cooker Size: 5 1/2 to 6 qt. Cook Time: 4 hours and setting: low. 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-qt. 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 and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.
Yield: 4 Servings.