Bell Peppers Stuffed With Salsa Rice And Beans
Serves: 4

Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.

4 large bell peppers
1 1/2 cups cooked or one 15 1/2-ounce can red kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
Salt and freshly ground black pepper
One 14.5-ounce can crushed tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Cut the tops off the bell peppers and remove and discard the stems, seeds, and membranes. Arrange the peppers upright in a 5- to 6-quart slow cooker.

In a medium bowl, combine the rice, beans, salsa, scallions, and salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing lightly. Replace the pepper tops.

In a medium bowl, combine the tomatoes with the cumin, oregano, sugar, and salt and pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on low for 4 hours, or until the peppers are tender but still hold their shape.


Next Night- throw the rest into a pot of Veggie broth and make easy Harvest Soup.