Spicy Stuffed Peppers

Description
Stuffed peppers with cheese, rice, corn, tomatoes, and other vegetables.
 * Makes 6 servings

Ingredients

 * 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
 * 1 can (15 ounces) black beans, drained and rinsed
 * 1 can (14½ ounces) diced tomatoes
 * ¼ cup chunky salsa
 * ¼ cup chopped onions
 * 1½ cups cooked rice
 * 1 teaspoon worcestershire sauce
 * ¼ teaspoon salt
 * ½ teaspoon pepper
 * 2 cups shredded Mexican cheese blend, divided, or use Cheddar or Monterey jack
 * 6 large green bell peppers, tops removed, seeded

Directions

 * 1) In a bowl combine ingredients, except ¼ cup cheese and the bell peppers.
 * 2) Stuff peppers with mixture.
 * 3) Arrange bell peppers in slow cooker, stacking a few on top if necessary.
 * 4) Cover and cook on low for 6 to 8 hours.
 * 5) Sprinkle with remaining ¼ cup cheese about 20 minutes before done.