Southwestern Stuffed Peppers



4 green bell peppers
15 ounces black beans, rinsed and drained
4 ounces shredded pepper jack cheese
3/4 cup medium salsa
1/2 cup frozen corn
1/2 cup chopped green onions
1/3 cup uncooked long grain white rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
sour cream (optional)



1. Cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.

2. Combine beans, cheese, salsa, corn, onions, rice, chili powder and cumin in medium bowl.

3. Spoon filling evenly into each pepper. Place peppers in crockpot.

4. Cover; cook on LOW 4 to 6 hours. Serve with sour cream, if desired.

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