vegetarina stuffed peppers

4 medium sweet red peppers
1 can (15oz) black beans, rinsed and drained
1 cup shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/3 cup uncooked converted long grain rice
1 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
reduced fat sour cream, optional

1. cut tops off the peppers and remove the seeds; set aside. in a large bowl, combine the beans, cheese, salsa, onion, rice, chili powder and cumin; spoon into peppers. place in a 5qt slow cooker coated with cooking spray.
2. cover and cook on low for 3 - 4 hours or until peppers are tender and filling is heated through. serve with sour cream if desired.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ACOMBS44961.