Imagine a platter full of stuffed red, green, yellow, and orange peppers. Beautifully arranged, two rows of each color, maybe even three rows, tops cut off, beans, rice and shredded jack cheese melting atop.
You carry the platter of stuffed peppers to the table and your friends and or family cannot contain their excitement, enthusiasm and appreciation. They applaud.
What a nice fantasy! Now — let’s manifest that meal and appreciative applause from all!
4 peppers, one orange, one yellow, one red, one green.
1 can (15.5 oz.) black beans, rinsed and drained
1 cup shredded Pepper-Jack cheese
3/4 cup medium salsa
1/2 cup frozen corn
1/2 up chopped green onions
1/3 cup uncooked long grain converted rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Cut thin slice off top of each pepper. Carefully remove the seeds, leaving your peppers whole!
Combine remaining ingredients in medium bowl. Spoon filling evenly into each pepper.
Place peppers in slow cooker.
Cover; cook on low for 5 hours.
Serve. Take a bow
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