Slow Cooker Vegetable-stuffed Bell Peppers

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 1/2 cups cooked rice
• 2 cups shredded cheddar cheese, divided
• 1 (10 ounce) package frozen corn, thawed
• 1/4 cup chopped onion
• 1 teaspoon worcestershire sauce (or to taste)
• 1 -2 teaspoon chili powder (or to taste)
• 1/2 teaspoon pepper
• salt (to taste)
• 6 medium green bell peppers

Recipe

• 1 in a large bowl, add the tomatoes, beans, rice, 1 1/2 cup cheese, corn, onion, worcestershire sauce, chili powder, pepper, and salt to taste; stir to combine.
• 2 remove and discard the tops and seeds of the green peppers.
• 3 spoon about 1 cup vegetable mixture into each green pepper.
• 4 place peppers in a 5-quart slow cooker.
• 5 cover and cook on low for 8 hours.
• 6 sprinkle with remaining cheese.
• 7 cover and cook 15 minutes more or until peppers are tender and cheese is melted.