Beefy Stuffed Peppers
Recipe courtesy of Semi-Homemade
Semi-Homemade’s Sandra Lee already had us hooked on her easy entertaining ideas. When we found her love for Crock-Pot cooking was as big as ours, we were thrilled! Sandra’s Beefy Stuffed Peppers are the perfect option for a healthy main course at your next dinner party.
6 red or yellow bell peppers
1 1/2 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 (10-ounce) taco seasoning
1 can (10 3⁄4-ounce) condensed tomato soup
1 can (10-ounce) diced tomatoes
1/4 cup shredded Mexican cheese blend
1. Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.
2. 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.
3. 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 for 3 to 4 hours or low for 6 to 7 hours.
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