Slow-Cooked Stuffed Peppers

This recipe was in the January 13, 2010 Life section of the Deseret News. Since it didn't have any gluten ingredients I gave it a try. I used green rather than red peppers, because they were less expensive. It was good and I will definitely make it again.

Slow-Cooked Stuffed Peppers

4 large sweet red peppers (or any color you want)
1 15-ounce can black beans, rinsed and drained
1 cup (4 ounces) shredded Jack Cheese (I used colby jack)
3/4 cup salsa (make sure it is a GF brand)
1 small onion chopped
1/2 cup frozen corn
1/3 cup uncooked long grain rice (none of that minute rice stuff!)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Cilantro (optional),  I recommend chopping up 1/4 of a bunch and throwing it in

1. Cut tops of peppers, remove seeds and wash
2. In large bowl combine the rest of the ingredients
3. Fill peppers with ingredients
4. Put in crock pot and cook on low for 3-4 hours or until peppers are tender and filling is heated through

Serve with sour cream.  This made a great meal but would also be good as a side dish (1/2 a pepper a person) with something like grilled chicken or grilled Salmon.