nonstick cooking spray
1 medium onion
1/4 tsp. ground red pepper
1/4 tsp dried oregano
1/4 tsp. dried cumin
1/4 tsp. chili powder
1 can (15 oz.) can of black beans, rinsed and drained
6 large, green bell peppers tops removed
1 cup shredded Monteray Jack Cheese
1 cup Salsa
1/2 cup low fat sour cream
- spray medium skillet with cooking spay, heat medium and add onion cook until golden (3-5 minutes). Add ground red pepper, oregano, cumin and chili powder, cook and stir 1 minute.
- Mash half the beans with onion mixture in medium bowl, stir in remaining half of beans. Spoon black bean mixture into bell peppers, sprinkle with cheese. Pour salsa over cheese. Place bell peepers in crock-pot or slow cooker.
- Cover, cook on LOW 6-8 hours or on HIGH 3 to 4 hours. Serve with sour cream.