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Stuffed Peppers

Source of Recipe

Terri B.


List of Ingredients

29 ounces diced tomatoes
16 ounces canned kidney beans, rinsed and drained
1 1/2 cups cooked rice(I used brown and cooked it the night before)
2 cups shredded cheddar cheese, divided
10 ounces frozen corn kernels
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 peppers


Recipe

1. Set aside 1/2 cup of cheese. Combine remaining ingredients in a large bowl. (I mixed the worcestershire sauce and seasonings in the tomatoes before adding to to rest of mixture)

2. Remove tops and seeds from peppers. (I saved the tops for a time when I need chopped peppers.) Fill each with about 1 cup of vegetable mixture. Place in 5-qt. slow cooker. Cover and cook on low for 8 hours.

3. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

Serves 6.