Vegetarian Stuffed Peppers for the slow cooker

3 large red peppers

1/2 cup instant rice

1 cup shredded cheddar cheese

1 cup salsa

1 can black beans, drained and rinsed, 15 oz

1 pinch red pepper flakes

1 can green enchilada sauce

Cut tops off peppers.

 

 Remove seeds and membranes.

 

 In a bowl stir together rice, cheese, salsa, beans and red pepper flakes. Stuff each pepper with the mixture, place in slow cooker, cover and cook on low for 3 to 4 hours.

 

 After rice is tender, cover peppers with green enchilada sauce.

 

 Turn slow cooker to high and cook for 20 to 30 minutes or until sauce is warm. Makes 3 servings.