Cheesy Sweet Peppers and Corn

Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray (see Tip). Add corn, sweet peppers, green onions and the water to cooker.

Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl whisk together half-and-half and cornstarch until cornstarch is dissolved. Stir into the vegetable mixture in cooker. Cover and cook for 10 minutes more or until thickened. Stir in blue cheese, 1/2 teaspoon black pepper and the salt. Spoon into a shallow serving bowl; sprinkle with cheddar cheese. If desired, sprinkle with additional black pepper.