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Stuffed Green Peppers
1 package frozen corn kernels - (10 oz)
1 can red kidney beans - (15 oz) -- drained, rinsed
1 can diced tomatoes - (14 1/2 oz)
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups shredded reduced fat Cheddar cheese -- divided
6 green peppers -- tops removed, and seeded
Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers. Arrange peppers in slow cooker. Cover, cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). Sprinkle with 1/4 cup cheese during the last 30 minutes.
This recipe yields 6 servings.
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