These great tasting stuffed peppers are easy to prepare and cook in the slow cooker. Serve these corn and beef stuffed peppers with a rice side dish and green salad.
Ingredients:
- 4 large green or red bell peppers
- 1/2 pound lean ground beef
- 1/4 cup finely chopped onion
- 1 tablespoon chopped pimiento
- 1/2 teaspoon salt
- 1 1/2 cups frozen corn kernels, cooked and drained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 can (10 ounces) condensed tomato soup, undiluted
Preparation:
Cut a slice off the top of each pepper. Cut out core; remove seeds and white
membrane. In a bowl, combine ground beef, chopped onion, pimiento, salt and corn. Spoon
mixture into peppers. Stand peppers up in slow cooker. Add Worcestershire sauce and mustard to tomato soup; pour over
peppers. Cover and cook on low 6 to 8 hours or until peppers are tender.
More Stuffed Peppers
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Chicken Stuffed Peppers
Stuffed Red Bell Peppers
Stuffed Peppers with Ham and Rice
Creole Stuffed Peppers
Ness's Stuffed Green Peppers
Crockpot Stuffed Peppers With Rice and Beans
Mama's Cajun Stuffed Bell Peppers
