1 tbsp canola oil
6 large green (or red or yellow) 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 sauté 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 sautéed onions. Mix in the remaining can of beans.
Arrange the bell peppers, cut side up, in slow cooker or crock pot; 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.
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 sauté 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 sautéed onions. Mix in the remaining can of beans.
Arrange the bell peppers, cut side up, in slow cooker or crock pot; 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.
Note: File photo used for reference only. This is not a picture of this recipe.
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