Recipe: Southwest Style Vegetable Stuffed Peppers (for the Crockpot) for Barry.

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Southwest Style Vegetable Stuffed Peppers (for the Crockpot)

2 (14.5 ounces) cans diced tomatoes, undrained
1 (16 ounces) can kidney beans, rinsed and drained
1 1/2 cups cooked rice
8 ounces shredded cheddar cheese, divided
1 (10 ounces) package frozen corn, thawed
1/4 cup chopped onions
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

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.