Slow-Cooked Stuffed Peppers

6 medium sweet red peppers
2 (15-oz.) cans black beans, rinsed and drained
1 1/4 cups low sodium chunky salsa
1 (4-oz.) can chopped green chilies
1 onion, chopped
3/4 cup frozen organic corn
1-2 cups cooked brown rice
2 tsp. chili powder
3/4 tsp. ground cumin
3/4 cup low sodium chunky salsa for the bottom of the crockpot

Cut tops off peppers and remove seeds; set aside.

In a large bowl, combine the beans, salsa, chilies, onion,
corn, rice, chili powder and cumin; spoon into peppers. Place in
a 6-qt. slow cooker that has the salsa in the bottom.

Cover and cook on LOW for 3 1/2-4 hours or until peppers are
tender and filling is heated through.

Makes 6 servings.

NOTE: Tomato sauce or crushed tomatoes can be used instead of
salsa. Portabella mushrooms could be used instead of corn. Some
reviewers have cooked the peppers as long as 6-8 hours on LOW.