STUFFED GREEN BELL PEPPERS

1 (15 oz.) can red kidney beans, drained and rinsed
1 can (14 1/2 oz.) diced tomatoes
1 1/2 cups cooked rice
1 (10 oz.) package frozen corn
2 cups reduced-fat Cheddar cheese, shredded, divided use
1/4 cup onion, chopped
1/4 cup salsa
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
6 green bell peppers, tops removed and seeded

Combine all ingredients, except 1/4 cup cheese and green peppers.

Stuff peppers with this mixture. Arrange peppers in crock pot stoneware.

Cover and cook on LOW 6–8 hours (HIGH: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.

Makes 6 servings
Source: Rival