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 ½ 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 ½ 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.
Cook’s Tip: Oven Variation: Preheat oven to 350°F. Pour salsa into the bottom of a 13x9-inch greased baking dish. Stand peppers in baking dish. Cover. Bake 50 minutes or until thoroughly heated.
6 servings (1 stuffed pepper each)