Mother Nature Network

Vegetarian Stuffed Bell Peppers

4 bell peppers (we used green, yellow, & red)

1 (15 oz) can of black beans, drained and rinsed

1/2 cup shredded mexican cheese blend

1 cup salsa

1/2 cup uncooked long grain rice

1 (4 oz) can chopped green chilis

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 cup hot sauce (cholula or franks)

optional: 1/2 cup frozen corn

Wash each bell pepper well and then carefully cut the tops off each bell pepper.

Remove the seeds and membrane from the pepper while leaving the pepper whole. In a large mixing bowl, mix together the rest of the ingredients: black beans, cheese, salsa, rice, green chilis, chili powder, cumin, hot sauce, and corn (if using).

With a spoon, fill each bell pepper to the brim with the black bean mixture. Place each filled bell pepper into a medium to large sized crock pot and cover. Cook on low for 4 to 6 hours. Serve with hot sauce, salsa, sour cream or your favorite garnish.

Mother Nature Network

Fine Folk