Shared By

Ingredients:

4 green bell peppers 1 can (15 ounces) black beans, rinsed and drained 1 cup (4 ounces) shredded pepper jack cheddar 3/4 cup medium salsa 1/2 cup frozen corn 1/2 cup chopped green onions 1/3 cup uncooked long grain white rice 1 tsp chili powder sour cream (optional)

Instructions:

1. Cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole. 2. Combine beans, cheese, salsa, corn, green onions, rice, chili powder and cumin in medium bowl. Spoon filling evenly into each pepper. 3. Place peppers in Crock Pot. 4. Cover; cook on low for 4 to 6 hours. Serve with sour cream if desired.