4 green bell peppers
1 can black beans, drained
1 cup shredded Pepper Jack cheese
3/4 cup salsa
1/2 cup corn
1/2 cup chopped green onions
1/3 cup uncooked rice
1 tsp chili powder
1/2 tsp ground cumin
Cut top off each pepper and remove seeds. Combine remaining ingredients in bowl, and spoon filing into each pepper. Place peppers in slow cooker, and cook on low for 4-6 hours. Serve with sour cream.
(Source: my recipe book of old favs)
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