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2 large green bell peppers
2 large red bell peppers
1/2 C. converted white rice
15 1/4 oz. canned whole kernel corn, drained
2 1/4 oz. canned sliced ripe olives, drained
3 scallions, chopped
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
14 1/2 oz. canned cut-up peeled tomatoes
1/3 C. dry red wine
6 oz. canned tomato paste
Slice the tops off the green and red bell peppers and carefully remove
the seeds and inner ribs. Remove the stems from the tops and chop the
remaining pepper pieces. Stand the peppers upright in a 5-quart electric
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. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly.
Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker.
Cover and cook on the LOW heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape.
Recipe makes four main-course or 8 side-dish servings.