Slow Cooker Stuffed Peppers

• 1 pkg. Jimmy Dean(R) Pork Sausage
• 1 1/2 cups cooked long-grain white rice
• 1 1/2 cups salsa, divided
• 1 1/2 cups (6 ounces) shredded Mexican cheese blend, divided
• 1/2 teaspoon salt
• 6 red, yellow or green bell peppers

1. Combine sausage, rice, 1 cup of the salsa and 1 cup of the cheese and salt in a large bowl.
2. Remove tops from bell peppers; discard tops, seeds and membranes. If necessary, cut thin slice from bottom of each pepper so it can stand upright. Stuff peppers with sausage mixture.
3. Spray a 5 to 6 quart slow cooker with cooking spray. Pour remaining 1/2 cup salsa into bottom of slow cooker. Stand peppers upright in cooker; cover. Cook on low setting for 4-5 hours or until peppers are tender.
4. Remove cover; sprinkle tops with 1/2 cup remaining cheese. Cover; cook 5 to 10 minutes or until cheese is melted. Carefully lift out peppers with slotted spoon using tongs support peppers.

sausage, white rice, salsa, cheese blend, salt, red

Taken from www.myrecipes.com/recipe/jimmy-dean-roll-sausage-slow-cooker-stuffed-peppers (may not work)