Vegetarian/Vegan Slow Cooker Stuffed Southwest Bell Peppers | Foodal

Ingredients

• 2 tsp olive oil
• 1 medium yellow onion, diced
• 2 ribs celery, sliced
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 2 cups cooked and cooled white rice
• 1 15-oz can pinto beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 medium or large ripe tomato, diced (about 1/2 lb)
• 1 canned chipotle pepper in adobo, minced
• salt, to taste
• freshly ground black pepper, to taste
• 5 large bell peppers (make sure they stand up on end!)
• 1/2 cup enchilada sauce
• 1/4 cup shredded pepper jack cheese (optional)