Source: Better Homes and Garden

Ingredients:
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

Directions:
1. 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.
2. 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.
3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

Makes: 4 servings
Prep: 15 mins
Cook: 6 hrs to 6 hrs 30 mins(low) or 3 to 3 1/2 hours (high)

Nutrition Facts:
Servings Per Recipe 4
Calories 332
Protein (gm) 16
Carbohydrate (gm) 42

Fat
total (gm) 12
Cholesterol (mg) 25
Saturated fat (gm) 5

Dietary Fiber
total (gm) 10
Sodium (mg) 918