Look! It's another vegetarian (could easily be vegan) main course! Woo hoo!
and just to be inclusive the carnivores could easily throw in some meat when no one's looking...
6 bell peppers (your choice of colors)
1/2 cup prepared or premade pasta sauce
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)
1 small onion, diced
2 cups cooked long grain rice
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/3 cup water
Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.
They're delicious! My kids were cranky from soccer practice (it's been super hot lately) and each ate a few bites just to be polite, but mostly filled up on quesadillas while we watched last week's Project Runway. Adam ate leftover sausage. My mom, grandma, and I all loved them though!
Happy Crocktober the 13th!!