4 lg bell peppers
2 1/2 cups cooked white OR brown rice
1 (15 1/2 oz) can red kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
salt and freshly ground black pepper
1 (14 1/2 oz) can crushed tomatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar

cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes. arrange the peppers upright in a 5 1/2-6 qt slow cooker.

in a medium mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. mix well. fill the pepper cavities evenly with the rice mixture, packing it lightly. replace the pepper tops.

in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper. pour over and around the peppers in the slow cooker. cover and cook on LOW for 4 hour, until the peppers are fork-tender but still hold their shape. serve hot.

serves 4