Crockpot Black Bean Stuffed Peppers

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Crockpot Black Bean Stuffed Peppers

 

1 medium onion, finely chopped

1/4 tsp cayenne pepper

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp chili powder

2 15-oz cans black beans, rinsed and drained

6 tall green bell peppers, seeded and cored

1 cup reduced-fat Jack cheese, grated

1 cup tomato salsa

1/2 cup fat free sour cream

 

In a medium skillet, saute the onion until golden. Season with the cayenne

pepper,

oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black

beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in

the slow cooker, and spoon the black bean mixture into the bell peppers. Pour

the

salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4

hours. Serve each pepper with a dollop of sour cream.

 

casseroles_and_crockpots/

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