Make it better with cayenne pepper.

Way back in March, I crocked stuffed peppers and they tasted off. Bland. They needed something, but I didn't know what. I took my friend Carolyn's suggestions (Hi Carolyn!) and tried tomato sauce instead of marinara, changed the cheese, AND added my new favorite spice.

"Vegetarian Stuffed Peppers TRY #2" (6 quart pot)

~5 bell peppers
~1 (8 oz) can tomato sauce
~1 (15.5 oz) can of black beans, drained and rinsed
~1 (8 oz) can of canned corn
~1 small onion, diced
~2 cups cooked long grain rice
~1 t cayenne pepper
~1/4 t chili powder
~1 cup shredded Mexican blend cheese
~1/3 cup water

Cut off tops of peppers and remove innards.
Mix tomato sauce, beans, corn, rice, cayenne pepper, chili powder, and cheese in large bowl.
Spoon mixture into peppers.
Nestle peppers in crock pot so they aren't touching the sides of the pot.
Pour 1/3 cup water into crock pot.
Cover and cook on low for 7 hours.
Carefully remove peppers from crock pot.

5 servings

I fixed them! They had taste! And a kick! And they were delicious! Yay me!