6 green bell peppers
1 cup brown rice cooked
1-15 oz can chili beans
1-16 oz tomato sauce
1/3 cup onion, finely chopped
1 cup Monterrey Jack cheese shredded
chili powder optional
Remove tops, membranes & seeds from peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in 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. To serve, transfer peppers to serving plate, cut in half, if desired. Spoon tomato sauce over peppers, sprinkle w/ cheese and, if desired, chili powder.
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