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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.76 Kcal (945 kJ)
Calories from fat	112.42 Kcal
		% Daily Value*
Total Fat	12.49g	19%
Cholesterol	35.1mg	12%
Sodium	294.67mg	12%
Potassium	413.97mg	9%
Total Carbs	15.83g	5%
Sugars	5.9g	24%
Dietary Fiber	4.63g	19%
Protein	12.41g	25%
Vitamin C	153mg	255%
Vitamin A	0.4mg	15%
Iron	1.1mg	6%
Calcium	321mg	32%

Amount Per 100 g
Calories	115.64 Kcal (484 kJ)
Calories from fat	57.59 Kcal
		% Daily Value*
Total Fat	6.4g	19%
Cholesterol	17.98mg	12%
Sodium	150.94mg	12%
Potassium	212.06mg	9%
Total Carbs	8.11g	5%
Sugars	3.02g	24%
Dietary Fiber	2.37g	19%
Protein	6.36g	25%
Vitamin C	78.4mg	255%
Vitamin A	0.2mg	15%
Iron	0.6mg	6%
Calcium	164.4mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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