Black Bean Stuffed Peppers
Makes 6 servings

Prep Time: 20 minutes
Cooking Time: LOW 6 – 8 hours or HIGH 3 – 4 hours

1 - medium onion, finely chopped

1/4 - teaspoon cayenne pepper

1/2 - teaspoon dried oregano

1/4 - teaspoon ground cumin

1/4 - teaspoon chili powder

2 - cans (15 ounces) black beans, rinsed and drained

6 - tall green bell peppers, seeded and cored

1 - cup reduced-fat Jack cheese, grated

1 - cup tomato salsa

1/2 - cup fat free sour cream

• In a medium skillet, sauté the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder.
• In a medium-mixing bowl, mash half of the black beans with sautéed onion mixture. Mix in the remaining beans.
• Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. 
• Spread cheese over the stuffed bell peppers. 
• Pour the salsa over the cheese.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. 
• Serve each pepper with a dollop of sour cream.