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

1. Cook the onion in a medium skillet sprayed with nonstick cooking oil until golden

2. Add cayenne pepper, oregano, cumin and chili powder

3. Mash half the black beans with the cooked onions in a medium mixing bowl

4. Stir in the remaining beans

5. Place the bell peppers in the Crock-pot, and spoon the black bean mixture into the bell peppers

6. Sprinkle the cheese over the peppers

7. Pour the salsa over the cheese

8. Cover

9. Cook on low for 6-8 hours or on High for 3-4 hours or until done

10. serve each pepper with a dollop of sour cream

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