Slow Cooker Southwestern Stuffed Peppers

This is a nice, easy dish for a busy week night. The flavors are wonderful together.  Enjoy!
-1 lb extra lean or lean ground beef
-1 (8.8 oz) package Uncle Ben's ready rice Spanish style with tomatoes and peppers
-8 oz shredded Colby-Monterey Jack cheese, divided
-1 (15 oz) can black beans, well rinsed and drained
-1 1/2 cups chunky, medium salsa
-1 Tbs Louisiana hot sauce
-6 bell peppers, tops and seeds removed
-1 cup water
-sour cream
In a large skillet, brown the beef. Add the rice, 1 1/2 cups of the cheese, beans, salsa, and hot sauce.  Mix very well.
Place prepared bell peppers on bottom of slow cooker.  Fill evenly with the beef mixture. Pour water around the stuffed peppers.
Cover and cook on low for 5 hours.
To serve, place 1 stuffed pepper on a plate. Top with some of the remaining cheese and a dollop of sour cream.  Enjoy!