Ingredients
2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1-1/2 cups cooked rice2 cups shredded cheddar cheese, divided1 package (10 ounces) frozen corn, thawed1/4 cup chopped onion1 teaspoon Worcestershire sauce3/4 teaspoon chili powder1/2 teaspoon pepper1/4 teaspoon salt6 medium green peppers
Preparation
In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.
