Black Bean-stuffed Peppers
(from ptholland’s recipe box)
Source: Crock-Pot Cookbook (from RecipeThing user kintyre) (from RecipeThing user Violetdragonfy)
Prep time: 15 minutes
Serves 6 people
Ingredients
- 1 medium onion, peeled and finely chopped
- Nonstick cooking oil spray
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 t chili powder
- 1 can (15 ounces) black beans, rinsed and drained, divided
- 6 tall green bell peppers, tops removed, seeded and cored
- 1 cup reduced fat Monterey Jack cheese, grated
- 1 cup tomato salsa
- 1/2 cup fat free sour cream
Directions
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Cook the onion in a medium skillet sprayed with nonstick cooking oil until golden
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Add cayenne pepper, oregano, cumin and chili powder
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Mash half the black beans with the cooked onions in a medium mixing bowl
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Stir in the remaining beans
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Place the bell peppers in the Crock-pot, and spoon the black bean mixture into the bell peppers
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Sprinkle the cheese over the peppers
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Pour the salsa over the cheese
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Cover
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Cook on low for 6-8 hours or on High for 3-4 hours or until done
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serve each pepper with a dollop of sour cream