Crock Pot Veggie Stuffed Peppers

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Crock Pot Veggie Stuffed Peppers

 

1 can (15 oz.) regular kernel corn, drained OR

1 can (11 oz.) Mexican corn with peppers, drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup chunky salsa

1/4 cup onions, chopped

1-1/2 cups cooked rice

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/2 tsp. ground black pepper

2 cups shredded Mexican cheese blend, divided, OR Cheddar r OR Monterey Jack

6 large green bell peppers, tops removed, seeded

 

In a bowl combine ingredients, except 1/4 cup cheese and the bell peppers.

 

Stuff peppers with mixture. Arrange bell peppers in slow cooker, stacking a

few on

top if necessary.

 

Cover and cook on LOW heat setting for 6 to 8 hours.

 

Sprinkle with remaining 1/4 cup cheese about 20 minutes before done.

 

Makes 6 servings.