Crockpot Stuffed Bell Peppers

I am a cook the eyeballs it. I dont use measuring cups so you can feel free to adjust but I will try to give a ball park amount. Crockpot Bellpeppers, I usually get 4 out of this recipe. 1 lb 97% lean ground beef (brown this in a pan and rinse the fat off using ho****er and a collander in the sink) return to pan. Stir in 1/2 a can of tomato soup and 1/2 of a 15-16 oz can of tomato sauce (no salt added tomato sauce is best due to the high salt in the soup) 1 can Rotel Original diced tomatos with chilis 1/2 a can of black beans... you can add more if you like black beans or if you want to stretch this for 5-6 bell peppers, but if you want to stretch it add more sauce or they will be to dry! lastly add a handfull of diced yellow bell pepper (the size of a corn kernel, this gives the same look as corn without the starch) stir it all together. Put the remaining half can of sauce and tomato soup in a seperate bowl Stuff the peppers with the filling, when choosing your bell peppers if you are making more get the tall skinny ones because you can fit more in the crock pot, but if your just halfing the recipe for 2 bell peppers then get the short chubby ones and cook in a small crock pot. By the way these freeze well for saving, so make extra and dont worry. Okay now you stuff the peppers (after you cut off the tops and clean them) place in the crock pot, if you have extra stuffing left over (I almost always do) then add it to the extra sauce that you set aside. Take this reserved sauce and pour over the bell peppers, and cook on low for several hours.

Have you ever added any cheese of any kind to this mix? I'm thinking about adding a cup of shredded cheese to the stuffing mixture.... What do you think of it? Any preference for cheese? I have some mozarella/asagio mixture... Since this has sort of an italian taste to it, I think I'll try that! LOL Lea