Crockpot bell peppers Stuffed With Salsa rice And beans Serving Size : 4 * 4 Large bell peppers * 2 1/2 Cups Cooked White or brown rice * 1 15.5-Ounce Can red kidney beans -- Drained And Rinsed * 1 Cup tomato Salsa * 3 Scallions—Chopped salt And Freshly Ground black pepper * 1 Can Crushed tomatoes -- (14.5-Ounce) * 1/2 Teaspoon Ground cumin * 1/4 Teaspoon Dried oregano * 1/2 Teaspoon sugar Use Red, Green, or Yellow bell peppers And Hot or Mild Salsa, AccordingTo Your Preference. Crockpot Size: 5 1/2 to 6 Quart Cook Time: 4 Hours Setting: Low