The picture on the recipe card:
How mine turned out:
And after cutting into it:
Avalanche!!! It literally exploded as soon as I cut into it - but it was soo good!!
I'm guessing I cooked it too long in the crockpot and that's why pepper shriveled up? (It was literally twice that size when I started)
Anywho, here's the recipe:
Black Bean Stuffed Peppers
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
1 can (15 ozs) black beans, rinsed and drained
6 tall green bell peppers, tops removed, seeded and cored (I used 3 giant ones instead of 6, which is good, because those 3 barely fit inside!)
1 cup (4 ozs) shredded reduced-fat Monterey Jack cheese (I didn't measure this out, I just sprinkled it over the black bean mixture)
1 cup tomato salsa (again, didn't really measure, just spooned it out)
1/2 cup fat-free sour cream
Chopped fresh chives (I didn't use any)
1. Spray medium skillet with cooking spray. Saute onions until golden. Add cayenne pepper, oregano, cumin and chili powder. Remove from heat.
2. Mash half the black beans with cooked onion in medium mixing bowl. Stir in remaining beans. Place bell peppers in slow cooker; spoon black bean mixture into bell peppers. Sprinkle cheese over peppers. Pour salsa over cheese. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. (I cooked ours for 8 - gonna try just 6 next time!)
3. Serve each pepper with a dollop of sour cream and chopped chives, if desired.
I'm not a fan of spicy foods, and these were definitely HOT, so the sour cream helped to cool things down a bit - I ate every last bite, tho, because it was so yummy!