Vegetarian Stuffed Peppers

Ingredients

2 large green bell peppers

2 large red bell peppers

1/2 cup Uncle Ben's converted white rice

1 can (15.25 oz.) whole kernel corn, drained

1 can (2.25 oz.) sliced ripe olives, drained

3 green onions, chopped (white and green parts)

1/4 tsp. Lawry's or McCormick seasoned salt

1/4 tsp. garlic pepper

1 can (14.5 oz.) diced tomatoes, undrained

1/3 cup dry red wine or vegetable broth

1 can (6 oz.) tomato paste

Slice tops off peppers and carefully remove seeds and inner ribs. Remove stems from tops and chop remaining pepper pieces. Stand the peppers upright in a 5 quart crockpot/slow cooker.

Combine, in a medium bowl, chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, and 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly, packing lightly.

Mix remaining tomatoes and their liquid with wine/broth and tomato paste until well blended. Pour over and around the peppers.

Cook on LOW heat setting for 6 - 7 hours, or until rice is cooked and peppers are tender, but still hold their shape.