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| Black Bean Stuffed Peppers for Crock Pot | |||||
| Ingredients: | |||||
| 1 medium | onion, finely chopped | ||||
| 1/4 tspn | cayenne pepper | ||||
| 1/4 tspn | dried oregano | ||||
| 1/4 tspn | ground cumin | ||||
| 1/4 tspn | chili powder | ||||
| 15 oz | black beans, rinsed and drained | ||||
| 6 tall | green bell peppers, tops removed, seeded and cored | ||||
| 1 cup | shredded monterey jack cheese | ||||
| 1 cup | tomato salsa | ||||
| 1/2 cup | sour cream | ||||
| Directions: | |||||
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Spray medium skillet with cooking spray. Saute onions until golden. Add cayenne pepper, oregano, cumin and chili powder. Remove from heat.
Mash half the black beans with cooked onion in medium mixing bowl. Stir in remaining beans. Place bell peppers in crock pot; spoon black bean mixture into bell peppers. Sprinkle cheese over peppers. pour salsa over cheese. Cover; cook on LOW for 6 to 8 hours, or HIGH 3 to 4. Serve each with sour cream and chives. |
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