Crockpot Bell Peppers Stuffed with Salsa Rice and Beans

Crockpot Bell Peppers Stuffed with Salsa Rice and Beans

Serving Size : 4

4             large  bell peppers 2 1/2      cups  cooked white or brown rice 1           15.5-ounce can red kidney beans -- drained and rinsed 1            cup  tomato salsa 3            scallions -- chopped Salt and freshly ground black pepper 1            can  crushed tomatoes -- (14.5-ounce) 1/2         teaspoon  ground cumin 1/4         teaspoon  dried oregano 1/2         teaspoon  sugar

Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.

Crockpot Size: 5 1/2 to 6 quart Cook Time: 4 hours Setting: Low

1. 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-quart Crockpot. 2. 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. 3. 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 Crockpot. Cover and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.

Contributed by :

 * Catsrecipes Y-Group