4 medium-sized green, yellow or red, sweet peppers, or a mixture of colors
1 cup cooked rice
1 (15 ounce) can chili beans with chili gravy
1 cup shredded cheese, divided
1 (14 1/2 ounce) can petite diced tomatoes, with onions, celery and green pepper
Wash and dry peppers. Remove tops, membranes and seeds, but keep the peppers whole. In a bowl, mix together rice, beans and half of the cheese. Spoon mixture into peppers. Pour tomatoes into 5 quart slow cooker. Place filled peppers on top, keeping them upright. Do not stack the peppers. Cover; cook on high for 3 hours. Carefully lift peppers out of cooker and place on a serving platter. Spoon hot tomatoes over top. Sprinkle remaining cheese over peppers.
Makes 4 servings.