Ingredients

• 3 large red peppers
• 1/2 cup instant rice
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 pinch red pepper flakes
• 1 (15-ounce) can green enchilada sauce

Directions

1. Cut the tops off the peppers

2. Remove the seeds and membranes

3. In a bowl, stir together the rice, cheese, salsa, beans, and red pepper flakes

4. Stuff each pepper with the mixture, place in the slow cooker, cover, and cook on low for 3 to 4 hours

5. After the rice is tender, cover the peppers with the green enchilada sauce

6. Turn the slow cooker to high and cook for 20 to 30 minutes or until sauce is warm

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