crockpot bell peppers stuffedwith salsa rice and beans

4 large bell peppers
2 1/2 c cooked white or brown rice
1 can 15.5 ounce can red kidney beans drained and rinsed
1 c tomato salsa
3 scallions - chopped
dash of salt and black pepper
1 can 14.5 ounce crushed tomatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar

cut tops off the bell peppers, save for later use. remove the seeds and membranes.
arrange peppers upright in a 5 1/2 - 6 quart slow cooker.
in medium bowl, combin rice, beans, salsa and scallions and season with salt and pepper to taste.
mix well
fill peppers cavities evenly with the rice mixture, packing it lightly.
replace the pepper tops, 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

Serving Size: 1 pepper

Number of Servings: 4

Recipe submitted by SparkPeople user WEZZYCHEESY.