Ingredients:

1 pound dry red beans

1 pound spicy sausage

1 large onion, chopped

4 celery stalks, chopped

4 large tomatoes, diced

2 teaspoon chili powder

2 tablespoons garlic, minced

1 teaspoon cayenne pepper

1 teaspoon cumin

1 tablespoon brown sugar

2 teaspoons salt

1 teaspoon ground black pepper

Directions:

Soak dry beans overnight in a large crock pot, and pour off soaking water. Dice sausage, celery and onion and add to beans. Add diced tomatoes and the spices. Stir ingredients together and heat the crock pot on medium for a minimum of 4 hours, stirring every hour. Cooking longer is better.

Ingredients:

4 large bell peppers

2 small tomatoes, peeled and diced

1 can cannellini beans, rinsed and drained

1 cup crumbled feta cheese

10 olives, pitted and finely chopped

1/2 cup brown rice, cooked

4 scallions,sliced

1 clove garlic, minced

1 teaspoon oregano

Salt and pepper to taste

Virgin olive oil

Directions:

Slice a thin layer from the base of each bell pepper so they sit flat in the bottom of your slow cooker. Slice off pepper tops just below stem. Chop tops, and place in a medium bowl. Remove ribs and seeds from each pepper, leaving whole.

Add tomatoes, beans, feta cheese, olives, brown rice, scallion, garlic, and oregano to bowl with chopped pepper. Season with salt and pepper, and toss to combine.

Stuff peppers with bean mixture; place upright in slow cooker and drizzle lightly with olive oil.

Cover and cook on low 6-8 hours.