Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot

Total Time: 8 hrs 30 mins Preparation Time: 30 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
• 8 ounces shredded cheddar cheese, divided
• 1 (10 ounce) package frozen corn, thawed
• 1/4 cup chopped onion
• 1 teaspoon worcestershire sauce
• 3/4 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 medium green bell peppers, washed, cored and seeded

Recipe

• 1 in a large bowl, combine tomatoes, beans, rice, 1 1/2 cups cheddar cheese, corn, onion, worcestershire sauce, chili powder, pepper and salt; mix well.
• 2 fill each pepper with about 1 cup of the vegetable mixture.
• 3 place in a 5 quart slow cooker.
• 4 cover and cook on low for 8 hours.
• 5 sprinkle with remaining cheese.
• 6 cover and cook 15 minutes longer or until peppers are tender and cheese is melted.