Stuffed Bell Peppers

For this stuffed peppers recipe, you can use red, green, orange, or yellow bell peppers and hot or mild salsa, according to your preference.

Serves 4

Ingredients:

• 4 large bell peppers
• 2 ½ cups cooked white or brown rice
• 1 (15.5-ounce) can red kidney beans, drained and rinsed
• 1 cup tomato salsa
• 3 scallions, chopped
• Salt and freshly ground black pepper, to taste
• 1 (14 ½-ounce) can crushed tomatoes
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ½ teaspoon sugar
• Salt and freshly ground black pepper

1. Cut the tops off of the bell peppers. Remove and discard the stems. Scrape out the seeds and membranes in the peppers and discard.
2. Add the rice, beans, salsa, scallions, salt, and pepper to a bowl and mix well. Evenly fill the pepper cavities with the rice mixture, packing it lightly. Replace the pepper tops. Arrange the peppers upright in the slow cooker.
3. In the bowl, mix the tomatoes together with the cumin, oregano, sugar, and some additional salt and pepper. Pour over 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.