Vegetarian Stuffed Peppers

2 large green bell peppers
2 large red bell peppers
1/2 c converted white rice (Uncle Ben’s)
1 (15.25 oz) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
3 green onions, chopped
1/4 tsp seasoned salt
1/4 tsp garlic pepper
1 (14.5 oz) can diced tomatoes, undrained
1/3 c dry red wine
1 (6 oz) can tomato paste

Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces. Stand the peppers upright in a 5 qt slow cooker. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid with wine & tomato paste until well blended. Pour over & around the peppers in slow cooker. Cover & cook on low for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape.