1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14 1/2 -oz.) diced tomatoes
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6–8 hours (HIGH: 3–4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking