Slow Cooker Stuffed Peppers

Instructions

• Cut the tops off of the bell peppers, then use a spoon to remove the seeds.
• In a large bowl, mix together the rice, salt, pepper, corn, onion, black beans, tomatoes, and salsa.
• Place the bell peppers, cut-side up, in a 7-quart (6 ½ liter) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
• Fill the peppers halfway with rice mixture, then sprinkle with 1 cup of cheese.
• Fill to the top with rice mixture, then top with the remaining cheese.
• Pour the chicken stock into the bottom of the slow cooker.
• Cook on high for 4 hours, until the cheese is melted and the peppers are tender.
• Enjoy!