Stuffed Peppers with beans

Serves 2

Ingredients - Allergies: SF, GF, NF

2 large red or green bell peppers
2 cups stewed tomatoes
1/3 cup brown rice
2 tbsp. hot water
2 green onions
8 ounces cooked black beans
1/4 tsp. crushed red pepper flakes
Instructions

Discard seeds and membrane from peppers. Place cut-side down and cover. Bake at 375F for 15 minutes.
Mix 1 cup tomatoes, rice, thinly sliced green onions, beans and pepper flakes. Drain peppers. Turn cut-side up. Spoon tomato & beans mixture evenly into peppers, arrange peppers tight in the slow cooker. Pour slowly second cup of tomatoes between peppers, cover and cook on low for 4 hours.