Ingredients8 h 25 m servings
- In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups 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-qt. 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.
ReviewsRead all reviews 3
As written, this recipe is a 1, 8 hours was WAY too long, the peppers came out mushy. Instead of 8 hours, 2-3 hours is perfect, that way the peppers are still firm.
I omitted the cheese on this dish to make a vegan/vegetarian, gluten free and dairy free potluck lunch dish. It was so yummy and the aroma whilst it was cooking was heavenly. Totally drool-worth...