Crockpot Bell Peppers Stuffed with Salsa Rice

4 Large Bell Peppers
2 1/2 C cooked white or brown rice
15.5 ounce can red kidney beans drained and rinsed
1 c tomato salsa
3 callions - chopped
Salt and pepper to taste
1 can crushed tomatoes (14.5 oz)
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. sugar.

Use red,green, or yellow bell peppers and hot or mild salsa, according to your preference. Slow cooker size: 5 1/2 to 6 qt. Cook time 4 hours and setting: low. Cut the tops off of the bell peppers, save them for later, remove and discard the seeds and membranes. Arrange the peppers upright in the crokpot. In medium size mixing bowl, combine the rice, beans salsa and scallions and season with salt and pepper to taste. Mix well. Fill pepper 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: 4

Number of Servings: 4

Recipe submitted by SparkPeople user RICKTRAINITO.