Fajita style slow cooker stuffed peppers

8 bell peppers, mixed colors

2 red onions, diced

1/2 pound spinach, chopped

8 oz white mushrooms

8-10 tomatillos, diced

20 oz. can hominy, rinsed

16 oz. can black beans, rinsed

2 16 oz cans diced tomatoes, drained

one package Tofurky brand chorizo

one bunch fresh cilantro

1 tablespoon cumin

dash of cinnamon

1 tablespoon of garlic

salt/pepper/crushed red pepper to taste

48 oz of the salsa of your choosing

Cut the tops off of the bell peppers for stuffing. Discard seeds and stems, and dice/save the flesh from the tops. Set peppers aside.

In a large mixing bowl, combine diced pepper tops and all remaining ingredients except salsa and peppers. Mix well.  Place peppers upright in large slow cooker. Spoon mixture into peppers until peppers are rounded full.  Pour salsa over stuffed peppers. Cook on low for 6-8 hours. Serves up nicely with Picante Adobo Rice and Beans.