Black Bean Stuffed Green Peppers

By Tonya_Speed

NUTRITION per serving: 262 Calories; 9g Fat; 14g Protein; 31g Carbohydrate; 11g Dietary Fiber; 17mg
Cholesterol; 728mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 medium onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 2 (16-oz.) cans black beans, drained and divided
• 6 large green bell peppers, tops cut off, seeded and
• deribbed
• 1 cup Monterey Jack cheese, shredded
• 1 cup salsa, your favorite

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet over medium heat, sauté onion in oil until onion is translucent. Add
cayenne pepper, oregano, cumin and salt and pepper to taste. Pour one can of black beans into a mixing bowl.
Take a potato masher and mush beans. Add sautéed onions to beans and stir well to incorporate. Add remaining
can of beans to smooshed beans and gently stir to blend whole and mashed beans. Spoon bean mixture into bell
peppers. Sprinkle with cheese and top with salsa. Place filled bell peppers into slow cooker. Cover and cook on low
heat setting for about 8 hours.

SERVING SUGGESTION: Top with sour cream, if desired. Serve with brown rice and a spinach salad.