Crockpot Veggie Stuffed Peppers

2 (14 ounce) cans diced tomatoes, undrained
1 1/2 cup cooked rice
1 (16 ounce) can kidney beans, drained and rinsed
1 ( 8 ounce) shredded cheddar cheese
1 (10 ounce) package frozen corn, thawed
1/4 cup onion
1 teaspoons Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
6 medium green bell peppers

Combine beans, tomatoes, rice, 1/2 of the cheese, corn, onion, Worcestershire sauce, pepper, chili pepper, and salt. Remove the seeds and the tops of the green bell peppers. Fill each of the peppers with 1 cp of the mixture and place in a 5 quart crockpot. Add 1/4 cup water and cook on low for 7-8 hours. Before serving sprinkle the other 1/2 cheese and cook 15 minutes longer or until the cheese is completely melted.
Makes 6 servings.
Debbie in Texas

http://www.nancyskitchen