Bean-and-Rice-Stuffed Peppers

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.