1 10-oz package or frozen corn (or in a can)
1 15-oz can kidney beans, drained and rinsed
1 14.5-oz can diced tomatoes
1/4 cup salsa
1 1/2 cups cooked rice
1 teas Worcestershire sauce
1/4 teas salt
1/2 teas ground black pepper
1/4 cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except 1/2 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in crockpot. Cover and cook on Low 6-8 hours (high 3-4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.
This is an easy and extremely tasty recipe. I didn't think the Worcestershire and black pepper were enough seasonings so I added cumin and chili powder. I also used red peppers because they costed less than green peppers. It is so colorful and smells delicious!