Tuesday, January 31, 2012

Easy Crock-pot Stuffed Bell Peppers

Makes: 6 servings
Cook: 3 hours (High) or 6 hours (Low)

Ingredients
6 red or yellow bell peppers 
11/2 pounds lean ground beef
1 can (11-ounce) Mexican-style corn
1 can (7-ounce) sliced ripe olives
1 cup shredded Mexican cheese blend
1/2 cup converted rice
1 packet (1.0-ounce) low sodium taco seasoning
1 can (103⁄4-ounce) condensed tomato soup
1 can (10-ounce) diced tomatoes
1/4 cup shredded Mexican cheese blend

Directions
Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4- to 5-quart slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1⁄4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

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