Ingredients:
4 bell peppers (we used green, yellow, & red)
1 (15 oz) can of black beans, drained and rinsed
1/2 cup shredded mexican cheese blend
1 cup salsa
1/2 cup uncooked long grain rice
1 (4 oz) can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup hot sauce (cholula or franks)
optional: 1/2 cup frozen corn
Method:
Wash each bell pepper well and then carefully cut the tops off each bell pepper. Remove the seeds and membrane from the pepper while leaving the pepper whole.
In a large mixing bowl, mix together the rest of the ingredients: black beans, cheese, salsa, rice, green chilis, chili powder, cumin, hot sauce, and corn (if using).
With a spoon, fill each bell pepper to the brim with the black bean mixture. Place each filled bell pepper into a medium to large sized crock pot and cover. Cook on low for 4 to 6 hours. Serve with hot sauce, salsa, sour cream or your favorite garnish. (I think some Black Bean & Corn Salad would be really yummy as a side dish)
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