Slow Cooker Stuffed Peppers

6 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced fat Cheddar cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked Quinoa (rinsed)
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 cup water
Reduced-fat sour cream, optional

Control the spicyness of this dish with your choice of salsa. You could also sub a packet of taco seasoning for the chili powder and cumin but account for the extra sodium. The original recipe called for rice and to only stuff 4 peppers. I have always been able to stuff up to 6 average sized peppers and 1 is more than filling with other sides. If your peppers are large or if you pack in and pile up the filling you may only get 4 servings out of this.

Cut tops off peppers and remove seeds; set aside.

(Before filling peppers check that they will all fit snug inside your crock pot and hold each other up. If not you may need to trim your peppers)

In a large bowl, combine the beans, cheese, salsa, onion, corn, quinoa, chili powder, cumin and water; (optional, dice the pepper tops minus the stems and add to your filling) spoon into peppers.

Place in a 5-qt. slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Be sure the quinoa is fully cooked when you can see the outer ring of the grain.

Serve with sour cream if desired. (Not included)

Yield: 6 servings.