2 (14.5oz)diced tomatoes, undrained
1 (16oz)kidney beans, rinsed and drained
1 1/2 c cooked rice
2 c shredded Cheddar cheese, divided
1 (10oz)frozen corn, thawed
1/4 c chopped onion
1 tsp worcestershire sauce
3/4 tsp chili powder
1/2 tsp pepper
1/4 tsp salt
6 med green bell peppers

Mix tomatoes, beans, rice, 1-1/2 c cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well.
Remove and discard tops and seeds of green peppers.
Fill each pepper with about 1 cup of the vegetable mixture.
Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours.
Sprinkle with rest of cheese.
Cover and cook 20 min longer,til peppers are tender,cheese is melted. :happy dance:

We tried this yesturday night for the first time. We loved it. I liked it better than my moms old burger and rice filling. Thanks