Slow Cooker Stuffed Peppers

Ingredients:

for 5 servings

5 bell peppers, hollowed out
2 cups cooked rice
salt, to taste
pepper, to taste
1 can corn, drained
½ onion, diced
1 can black beans, drained
½ cup tomato, diced
½ cup salsa
2 cups shredded cheddar cheese, shredded
½ cup chicken stock

Directions:

In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
Fill to the top with rice mixture, and top with the remaining cheese.
Pour chicken stock into the bottom of the slow cooker.
Cook on high for 4 hours.
Enjoy!