View source for Crockpot Bell Peppers Stuffed with Salsa Rice and Beans

Crockpot [[bell pepper]]s Stuffed With Salsa [[rice]] And beans


Serving Size : 4

* 4 Large [[bell pepper]]s
* 2 1/2 Cups Cooked White or [[brown rice]]
* 1 15.5-Ounce Can [[red kidney bean]]s -- Drained And Rinsed
* 1 Cup [[tomato]] Salsa
* 3 Scallions—Chopped

[[salt]] And Freshly Ground [[black pepper]]
* 1 Can Crushed [[tomato]]es -- (14.5-Ounce)
* 1/2 Teaspoon Ground [[cumin]]
* 1/4 Teaspoon Dried [[oregano]]
* 1/2 Teaspoon [[granulated sugar|sugar]]


Use Red, Green, or Yellow [[bell pepper]]s And Hot or Mild Salsa, AccordingTo Your Preference.


Crockpot Size: 5 1/2 to 6 Quart Cook Time: 4 Hours Setting: Low

* 1. Cut The Tops Off The [[bell pepper]]s, Save Them For Later Use, AndRemove And Discard The Seeds And Membranes.

Arrange The [[peppers]] Upright in a 5 1/2- to 6-Quart Crockpot.
* 2. in a Medium-Size Mixing Bowl, Combine The [[rice]], beans, Salsa, AndScallions And Season With [[salt]] And [[pepper]] to Taste.Mix Well. Fill The [[pepper]] Cavities Evenly With The [[rice]] Mixture, PackingIt Lightly. Replace The [[pepper]] Tops.
* 3. in The Same Bowl, Combine The [[tomato]]es, [[cumin]], [[oregano]], And [[granulated sugar|sugar]] AndSeason With [[salt]] And [[pepper]] to Taste.

Pour Over And Around The [[peppers]] in The Crockpot. Cover And Cook on LowFor 4 Hours,

Until The [[peppers]] Are Fork-Tender But Still Hold Their Shape. Serve Hot.


==References==
<references/>
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]

[[Category:North American cuisine]]
[[Category:Red kidney bean Recipes]]
[[Category:Brown rice Recipes]]
[[Category:Oregano Recipes]]
[[Category:Rice Recipes]]