Use red, green, or yellow bell peppers and hot or mild salsa, according to your taste.
Slow cooker size: 5 1/2 to 6 quart
Cook time: 4 hours
Setting: Low
Serves: 4
Ingredients
4 large bell peppers
2 1/2 cups cooked white or brown rice
1 15.5-oz can chick peas or kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped (optional)
Salt and freshly ground black pepper
1 14.5-oz can crushed tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon sugar
1. Cut the tops off the bell peppers and set aside for later. Remove and discard the seeds and membranes. Arrange the peppers upright the slow cooker.
2. In a medium-size mixing bowl, combine the cooked rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well. Fill the peppers evenly with the rice mixture, packing it lightly. Replace the pepper tops like lids.
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 slow cooker. Cover and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.
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