4 medium green, red, and/or yellow sweet peppers
1 15-ounce can chili beans with chili gravy
1 cup cooked converted rice
1 cup shredded monterey jack cheese (4 ounces)
1 15- ounce can tomato sauce
1. Remove tops, membranes, and seeds from peppers. In a medium bowl stir together chili beans, rice, and 1/2 cup of the monterey jack cheese; spoon into peppers. Pour tomato sauce into the bottom of the 5 to 6 quart slow cooker. Place peppers, open top side up, in slow cooker.
2. Cover and 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.
NOTE: Converted rice is a white rice prepared from brown rice that has been soaked, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled.
