Vegetable-Stuffed Peppers

• 2 (14 1/2 oz.) cans diced tomatoes (undrained)
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 1/2 c. cooked rice
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 (10 oz.) pkg. frozen corn, thawed
• 1/4 c. chopped onion
• 1 tsp. Worcestershire sauce
• 3/4 tsp. chili powder
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 6 medium green peppers

1. In a large bowl, combine the tomatoes, beans, rice, 1 1/2 cups of cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5-quart 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. Yields 6 servings.

tomatoes, kidney beans, rice, cheddar cheese, frozen corn, onion, worcestershire sauce, chili powder, pepper, salt, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10604 (may not work)