Instructions: 1. Bring 2 cups water to a boil in a saucepan; stir in bean-and-rice mix. Return to a boil; cook 1 minute, stirring constantly. Cover, reduce heat and simmer 12 minutes or until water is absorbed (beans and rice will still be crunchy), stirring after 6 minutes. Remove from heat; set aside.

2. Cut tops off bell peppers; discard stems. Chop pepper tops to measure 1 cup. Remove seeds and membranes from peppers; discard. Combine bean-and-rice mix, 1 cup chopped bell pepper, cheese, and next 3 ingredients in a bowl; stir well. Spoon mixture evenly into bell peppers. Arrange stuffed peppers, up-right, in a 4 quart electric slow cooker.

3. Combine beer and tomato paste in a bowl, stirring well with a whisk. Pour mixture over tops of stuffed peppers. Cover with lid; cook on low-heat setting for 4 hours or until beans and rice are tender. Serve tomato sauce with stuffed peppers.

Yield: 4 servings. (serving size: 1 stuffed pepper and about 1/3 cup tomato sauce)

Selections: 2 B, 3 P/M, 2 FR/V. Points: 8.

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