Monday, January 28, 2013

Crock Pot Stuffed Peppers

1 package frozen corn
1 can red kidney beans (drained and rinsed)
1 14 1/2 can diced tomatoes
1/4 cup mild salsa
6 green of red peppers (remove tops and seeds)
2 cups shredded  cheddar cheese (divided) can use less fat cheese
1 1/2 cups rice (cooked)  You can use brown rice if you would like
1 teaspoon of Worcestershire sauce
1/2 teaspoon of black pepper
1/4 cup peeled and chopped onion

Mix all ingredients in order (Hold 1/2 cups of cheese)

Stuff peppers with the mixture, place in crock pot cook  low heat for 7-8 hours or high heat 4 hours.
After cooked place in a flat serving dish and sprinkle with remaining 1/2 cup of cheese.


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