"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4 green or red peppers 1 15oz. can black beans, rinsed and drained 1 c. shredded Pepper Jack cheese 3/4 c. medium salsa 1/2 c. frozen whole kernel corn 1/2 c. chopped green onions with tops (or reg onions) 1/3 c. uncooked long grain converted rice (or 1/2 c brown rice) 1 tsp. chili powder 1/2 tsp ground cumin Sour cream
Cut thin slice off of each pepper. Remove the seeds, leave the pepper whole. Combine the beans, cheese, salsa, corn, onions, rice, chili powder and cumin in medium bowl. Spoon filling evenly into each pepper. Place peppers into the Crock pot. Cover and cook on low 4 to 6 hours. Serve with sour cream, if desired.
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