1. Drain the stewed tomatoes, reserving the juices. Measure 1/4 cup of the juices and set aside. Place the stewed tomatoes and the remaining juices in a 3 1/2-quart crockpot.

2. In a medium bowl, combine the reserved 1/4 cup tomato juices, the bread crumbs, egg, onion, garlic, chili powder, and salt and mix well. Add the ground turkey and corn and mix well. Mound the turkey mixture into the peppers. Arrange 3 peppers in the crockpot, and balance the fourth on top of them.

3. Cover and slow-cook until the turkey stuffing is cooked through, 5 to 6 hours on low (200 F). Transfer the peppers to a platter and cover with aluminum foil to keep warm.

4. Transfer the tomatoes and cooking liquid to a blender and process until smooth. Pour the sauce into a sauceboat, and serve with the peppers. This sauce is also great over hot cooked rice.