In a large bowl, add the tomatoes, beans, rice, 1 1/2 cup cheese, corn, onion, Worcestershire sauce, chili powder, pepper, and salt to taste; stir to combine.
Remove and discard the tops and seeds of the green peppers.
Spoon about 1 cup vegetable mixture into each green pepper.
Place peppers in a 5-quart slow cooker.
Cover and cook on LOW for 8 hours.
Sprinkle with remaining cheese.
Cover and cook 15 minutes more or until peppers are tender and cheese is melted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.15 Kcal (1035 kJ)
Calories from fat	118.73 Kcal
		% Daily Value*
Total Fat	13.19g	20%
Cholesterol	41.25mg	14%
Sodium	300.18mg	13%
Potassium	282.19mg	6%
Total Carbs	18.93g	6%
Sugars	6.35g	25%
Dietary Fiber	3.24g	13%
Protein	12.08g	24%
Vitamin C	120.4mg	201%
Vitamin A	3mg	99%
Iron	51.5mg	286%
Calcium	290.7mg	29%

Amount Per 100 g
Calories	97.29 Kcal (407 kJ)
Calories from fat	46.73 Kcal
		% Daily Value*
Total Fat	5.19g	20%
Cholesterol	16.24mg	14%
Sodium	118.16mg	13%
Potassium	111.08mg	6%
Total Carbs	7.45g	6%
Sugars	2.5g	25%
Dietary Fiber	1.27g	13%
Protein	4.76g	24%
Vitamin C	47.4mg	201%
Vitamin A	1.2mg	99%
Iron	20.3mg	286%
Calcium	114.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.4

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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