I figured that it was about time that I did a recipe using the slow cooker that I got back in April, especially since I've only used it a few times so far. This Cookbook Challenge theme is hearty, so black bean stuffed peppers from The New Creative Crock-Pot Cookbook by Robin Taylor Swatt sounded perfect. I just happened to find this cookbook in a thrift shop shortly after getting my slow cooker (which is not a Crock-Pot, in case you were wondering, and I'm sure you were).
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
Two 15 oz. cans black beans, rinsed and drained
5 or 6 green and/or red bell peppers, seeded and cored
1 cup Monterey Jack cheese, grated
1 cup tomato salsa
1/2 cup sour cream
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with the sauteed onions.
Mix in the remaining beans. Spoon the black bean mixture into the bell peppers, and place the bell peppers in the slow cooker.
Sprinkle the cheese over the peppers. Pour the salsa over the cheese.
Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours). Serve each pepper with a dollop of sour cream.
Things that went wrong for me: The original recipe called for 6 tall bell peppers, and I think the ones I got must have been too tall because I only had enough of the bean mixture to fill 5 of them. No big deal.
I cooked these for 3 1/2 hours on High, and I think that I should have cooked them for only 3 hours. I also think that I should have lifted the lid occasionally to let steam escape, because there was a big puddle of liquid in the dish when they were done. They turned out pretty delicate and messy. Here is a sad photo of them inside the slow cooker:
They completely fell apart when moved to a dish.
They were DELICIOUS though!