1 package (10 ounces) frozen corn

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (28 ounces) crushed tomatoes

1/4 cup chopped onion

1 1/2 cups cooked rice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon pepper

4 small green bell peppers, tops removed and seeded

2 cups shredded, reduced-fat Cheddar cheese ( 1/4 cup reserved)

Combine all ingredients except green peppers and 1/4 cup cheese. Use mixture to stuff peppers to top. Place in a slow cooker. (Place 3 peppers in bottom and 1 on top.)

Cover; cook on low setting 6 to 8 hours or high 3 to 4 hours. Sprinkle with 1/4 cup cheese in last 30 minutes. Makes 4 servings.