Salsa Stuffed Peppers - 4 servings
2 cups bottled salsa, divided
2 cups chopped zucchini
1 (15 oz) can black beans, rinsed and drained
cheese (I used velveeta queso blanco slices)
Cut tops of bell peppers, discard tops, membranes and seeds.
Combine 1 cup salsa, zucchini, and beans in a medium bowl.
Spread remaining 1 cup of salsa in the bottom of a 6 quart slow cooker. Stuff the peppers with the vegetable mixture and place in the slow cooker. If you have any remaining vegetable mixture, you can spoon it around the peppers in the slow cooker.
Cover and cook on low for 4 hours. Place cheese on top of each pepper and cook until melted.
Serving suggestion - top with sour cream and serve with brown rice on the side.