Slow Cooker Black Bean Stuffed Peppers

Instructions

1. 1

   Cut the tops off the peppers and pull out the seeds.

2. 2

   Mix the rinsed beans, thawed rice, corn, half the enchilada sauce, cumin, chili powder, salt, and 1 cup of the cheese.

3. 3

   Pack the filling into the peppers and stand them upright in the slow cooker. Pour the rest of the enchilada sauce and 1/4 cup water around them.

4. 4

   Cover and cook on LOW for 5 hours (or HIGH for 3) until the peppers are tender.

5. 5

   Sprinkle the remaining cheese on top, cover for 10 minutes to melt, and serve with sour cream.