2 large green bell peppers
2 large red bell peppers
1/2 cup converted white rice
1 15.25 ounce can whole kernel corn, drained
1 2.25 ounce can sliced ripe olives, drained
3 green onions, chopped
1/4 teaspoon seasoned salt
1/4 teaspoon garlic pepper
1 14.5 ounce can diced tomatoes, undrained
1/3 cup dry red wine
1 6 ounce can 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 slow cooker. In a medium bowl, combine 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 and packing lightly. Mix remaining tomatoes and their liquid with wine and tomato paste until well blended. Pour over and around the peppers in slow cooker. Cover and cook on low for 6 to 7 hours or until rice is cooked and peppers are tender, but still hold their shape.
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