2 (14 1/2 oz.) cans diced tomatoes (undrained)
1 (16 oz.) can kidney beans, rinsed and drained
1 1/2 c. cooked rice
2 c. (8 oz.) shredded Cheddar cheese
1 (10 oz.) pkg. 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 medium green peppers

In a large bowl, combine the tomatoes, beans, rice, 1 1/2 cups of 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-quart slow cooker. Cover and cook on low for 8 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted. Yields 6 servings.