Step 1

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.

Step 2

Stir in the rice, 1-1/2 cups cheese, sauce and tomatoes. Spoon rice mixture into peppers. Transfer to a 5 to 6 qt. slow cooker. Pour water around bottoms of peppers.

Step 3

Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese and cover for a few minutes to melt cheese.