Black Bean Stuffed Peppers

By littlefish

Ingredients

• 1 medium onion, finely chopped (can use 1/2 c grn onion)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 30 ounces black beans, canned, rinsed and drained
• 6 green bell peppers, seeded and cored
• 1 cup reduced-fat Jack cheese, grated
• 1 cup tomato salsa
• 1/4 teaspoon dried oregano
• 1/2 cup fat-free sour cream
• can also use 1/2 c whole kernal corn

Preparation

Step 1

1.In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder.
2.In a medium mixing bowl, mash half of the black beans with sauteed onions.
3.Mix in the remaining beans.
4.Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese.
5.Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
6.Serve each pepper with a dollop of sour cream.