Recipe: Stuffed Green Bell Peppers (for 2 1/2 and 3 1/2 quart crock pot)

STUFFED GREEN BELL PEPPERS
For 3 1/2 quart crock pot

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

Cover and cook on LOW 6-8 hours (or HIGH: 3-4 hours).

Sprinkle with remaining cheese during last 30 minutes of cooking.

Makes 6 servings
Source: Rival 3 1/2 quart Slow Cooker Manual

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STUFFED GREEN BELL PEPPERS
For 2 1/2 quart crock pot

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

Combine all ingredients, except 1/2 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware.

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

Source: Rival 2 1/2 quart Slow Cooker Manual