Cut the tops off of each bell pepper and remove the seeds and stem.
Scoop rice and meat mixture into each bell pepper. Place bell peppers into the slow cooker. Cook on low for 4 to 6 hours.
About 15 minutes before serving, add shredded cheese to the tops of each pepper. Let cheese melt.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them plain.
Serve stuffed bell peppers with a side of mashed sweet potatoes.