Slow-Cooked Stuffed Peppers

My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish.

Ingreadient

• 4 medium sweet red peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded pepper jack cheese
• 3/4 cup salsa
• 1 small onion, chopped
• 1/2 cup frozen corn
• 1/3 cup uncooked converted long grain rice
• 1-1/4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Reduced-fat sour cream, optional

Step by step

1. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours. If desired, serve with sour cream.