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Rice-and-bean stuffed peppers 5WW

Ingredients

• Canned kidney beans 15½ oz, (1 can), red variety, rinsed and drained
• Canned tomato sauce 15 oz, (1 can), with Italian herbs
• Cooked white rice 1½ cup(s), or brown rice
• Grated Pecorino Romano cheese ¾ cup(s)
• Uncooked onion(s) 1 small, finely chopped
• Italian seasoning 1 tsp(s), or oregano, dried
• Black pepper ¼ tsp(s)
• Uncooked bell pepper(s) 4 item(s), medium, red variety, tops cut off and reserved, seeds removed
• Fresh parsley 2 tbsp(s), chopped flat-leaf

Directions

In a large bowl, mix together beans, 1/4 cup tomato sauce, rice, Pecorino Romano, onion, Italian seasoning, and black pepper. Spoon into bell peppers, dividing evenly.
Stand stuffed peppers in a 5- or 6-qt slow cooker. Pour remaining tomato sauce over peppers and sprinkle with parsley. Cover with tops of peppers. Into bottom of slow cooker, pour 3/4 cup water. Cover and cook until bell peppers are tender but still hold their shape, about 4 hours on Low.