Ingredients
1 each large green, sweet red, yellow and orange peppers1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 cup reduced-sodium chicken broth1/2 cup uncooked converted rice1/2 cup chopped onion1/2 cup orange juice2 teaspoons chili powder1-1/4 cups shredded Monterey Jack cheese, divided
Preparation
Cut tops off peppers and remove seeds. In a large bowl, combine the beans, corn, broth, rice, onion, orange juice, chili powder and 1 cup cheese; spoon into peppers. Transfer to a greased 5-qt. slow cooker.
Cover and cook on low for 4-5 hours or until peppers are tender and filling is heated through. Sprinkle with remaining cheese. Cover and cook 10 minutes longer or until cheese is melted.
