Slice tops off peppers and carefully remove seeds and inner ribs.

Remove stems from tops and chop remaining pepper pieces.

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 6-7 hours, or until rice is cooked and peppers are tender, but still hold their shape.