Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, June 13, 2012


1 tbsp canola oil
6 large green bell peppers, seeded and cored
2 cans (15-oz each) black beans, rinsed and drained
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
1 cup shredded Mexican-Blend cheese
1 cup your favorite jarred salsa
1/2 cup fat-free sour cream for garnish, if desired

Heat the oil in a medium skillet; add the onion and saute until crisp tender.  Add the cayenne pepper, oregano, cumin, and the chili powder; remove from heat.

In a mixing bowl, mash 1 can of the beans with the seasoned sauteed onions.  Mix in the remaining can of beans.

Arrange the bell peppers, cut side up, in slow cooker or crockpot; spoon the bean mixture into the peppers.  Top bean mixture with the cheese.  Pour the salsa over cheese; cover and cook on low for 6 to 8 hours.  May cook for half that time on high.

To serve, add a dollop of sour cream atop each pepper, if desired.

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