Bean-and-Rice-Stuffed Peppers

Bean-and-Rice-Stuffed Peppers 4 medium green, red, and/or yellow sweet peppers 1 15 ounce can chili beans with chili gravy 1 cup cooked converted rice 4 ounces Monterey Jack cheese, shredded (1 cup) 1 15 ounce can tomato sauce Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.