Crockpot Stuffed Peppers With Black Beans and Rice Recipe

Ingredients (11)

• 1 (11- to 15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup  chunky salsa
• 1/4 cup chopped onions
• 1 1/2 cups cooked rice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded Mexican cheese blend, divided
• 6 large green bell peppers, tops removed and seeded