Bean And Rice Stuffed Red Bell Peppers - Crock Pot - cooking recipe

Ingredients

6 medium red peppers
1 (15 ounce) can vegetarian chili
1 cup cooked rice
1 cup monterey jack cheese, shredded
1 (15 ounce) can diced tomatoes with green chilies
low-fat sour cream, for serving

Preparation

Remove the tops, membranes and seeds from the red peppers.
Stir together rice, chili, and 1/2 of the cheese.
Spoon into the peppers.
Pour the diced tomatoes and juice into a 5-6 quart crock pot.
Placed stuffed peppers filled side up into crock pot.
Cover and cook on low for 5 hours or high for 3 hours.
Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese.
Serve with sour cream.