6 to 8 sm. green peppers, tops removed and seeded
1 (10 oz.) pkg. frozen corn, partially thawed
1 lb. ground beef, browned and drained
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded American cheese
1/2 tsp. Worcestershire sauce
1/4 c. chopped onion
2 tbsp. catsup

Wash peppers and drain well. Combine all remaining ingredients, except catsup, in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 tablespoons of water in crock pot. Arrange stuffed peppers in crock pot (carrots cut in 3 inch pieces may be used to help support peppers). Pour catsup over top off peppers; cover and cook on low for 6 to 8 hours (high for 3 to 4 hours).