Black Bean Stuffed Peppers

When you load up your peppers with rice and beans, you might as well be feasting at your local cucina—but without the acid reflux!

2 large red peppers

2 large yellow peppers

1 15-oz can black beans, drained and rinsed

1 14-oz can corn, drained

1 cup low-sodium chicken broth

¹/₂ cup uncooked rice

¹/₂ small white onion, chopped

1 teaspoon cumin

5 oz cheddar cheese, shredded and divided

Non-stick cooking spray

1. Spray the slow cooker liberally with non-stick cooking spray.

2. Cut the peppers horizontally, and remove ribs and seeds. Position them facing up in the slow cooker.

3. In a large bowl, combine the beans, corn, broth, rice, onion, cumin, and 1 cup of the cheese; spoon into peppers.

4. Cover and cook on Low for 4 to 5 hours or on High 3 to 4 hours, or until peppers are tender and filling is heated through. Sprinkle with the remaining cheese. Cover and cook on Low for 10 minutes longer, or until cheese is melted.

If you’ve ever wondered why red bell peppers are always more expensive than green, it’s because they are the same peppers but they’ve been left on the plant to mature. That’s why they’re sweeter and less acidic than green peppers. But they are also more perishable to ship, which accounts for their premium price.