This recipe is from a Crock Pot collection...I adjust the seasonings to taste (being pregnant, there is only so much spice I can handle!) but this is the basic recipe:
Nonstick cooking spray
1 medium onion, finely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 can (15 oz) black beans, rinsed and drained
6 tall green bell peppers, tops removed, seeded and cored
1 cup (4 oz) shredded reduced fat Monterey Jack cheese
1 cup tomato salsa
1/2 cup fat free sour cream
Chopped fresh chives
1) Spray medium skillet with cooking spray. Saute onions until golden. Add cayenne pepper, oregano, cumin and chili powder. Remove from heat.
2) Mash half black beans with cooked onion in medium mixing bowl. Stir in remaining beans. Place bell peppers in slow cooker; spoon black bean mixture into bell peppers. Sprinkle cheese over peppers. Pour salsa over cheese. Cover. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3) Serve each pepper wuth dollop of sour cream and chopped chives, if desired.
Makes six servings and can be frozen!
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