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     Title: Slow-Cooker Stuffed Peppers (revised)
Categories: Vegetables, Pork, Cheese, Rice, Herbs
     Yield: 4 Servings

     4 md Red bell peppers
     1 lb Italian sausage; zippy or
          - mild
     1 c  Pepper jack cheese; shredded
   3/4 c  Salsa
     1 sm Onion; chopped
   1/2 c  Frozen corn (optional)
   1/3 c  Uncooked converted long
          - grain rice
 1 1/4 ts Chilli spice mix
   1/2 ts Ground cumin
          Sour cream (optional)

 Cut tops from peppers and dice tops for use in the stuffing
 mixture; remove seeds. In a large bowl, mix sausage, cheese, salsa,
 onion, corn (if using), rice, chilli spice, and cumin; spoon into
 peppers. Place in a 5 qt slow cooker coated with cooking spray.

 Cook, covered, on low until peppers are tender and filling is
 heated through, 3 to 4 hours. If desired, serve with sour cream.

 Original recipe by Michelle Gurnsey, Lincoln, Nebraska

 I substituted sausage for the black beans and left out the corn.
 -UDD

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Kitchen

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