Southwestern Stuffed Pepper

For Christmas I received a vegetarian crock pot cookbook (Thanks Dad!).  I have been intending to make every dish in there but, hadn't got around to using it until yesterday.  The recipe made the most delicious stuffed peppers!  I think next time I'll double the recipe & freeze some of them for lunches.

Ingredients:
4 green bell peppers
1 can (about 15ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese - I used a Mexican blend
3/4 cup medium salsa
1/2 cup frozen corn - I used canned corn
1/2 cup green onion - I omitted these.  Yes, I am an onion hater.
1/3 cup uncooked long grain white rice
1 teaspoon chili powder
1/2 teaspoon ground cumin


1.  Cut thin slice off top of each bell pepper.  Carefully remove seeds & membrane, leaving pepper whole

2.  Combine beans, cheese, salsa, corn, green onions, rice, chili powder and cumin in a medium bowl.  Spoon filing evenly into peppers.  Place peppers in Crock-Pot.

3.  Cover; cook on low 4 to 6 hours.  (Mine took closer to 6 hours).  Serve and enjoy!!!