Southwest Style Vegetable Stuffed Bell Peppers - Crock Pot - cooking recipe

Ingredients

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

Preparation

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.
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.