Stuffed Bell Peppers

1. 1

   Slice the tops off the green and red peppers and carefully remove the seeds and inner ribs.

2. 2

   Remove the stems from the tops and chop the remaining pepper pieces.

3. 3

   Stand the peppers upright in a 5-quart slow cooker.

4. 4

   (If you have a smaller crockpot, stack the peppers).

5. 5

   In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid.

6. 6

   Mix well.

7. 7

   Stuff the peppers with the corn mixture, dividing equally and packing lightly.

8. 8

   Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.

9. 9

   Pour over and around the peppers in the slow cooker.

10. 10

    Cover and cook on LOW 6 1/4-7 hours or until the rice is cooked and the peppers are tender but still hold their shape.

11. 11

    Makes 4 main-course or 8 side-dish servings.

* Per serving · 4 servings · Values may vary.