With knife, slice 1/2-inch off top of red peppers. Remove seeds and ribs. Coarsely chop tops and set aside.
In medium bowl, combine 2 cups sauce, 1 cup cheese, chopped red peppers and remaining ingredients. Evenly stuff peppers.
In 4-1/2-quart slow cooker sprayed with no-stick cooking spray, arrange peppers. Top with remaining sauce. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Sprinkle with remaining 1 cup cheese and cook covered an additional 10 minutes or until cheese is melted. To serve, slice peppers in half.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.