4 medium green, red, and/or yellow sweet bell 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.