- 1/2 lb. ground beef
- 1 med. yellow onion, chopped
- 1 med. carrot, diced
- 1 lg. tomato, diced
- 1 c. fresh or frozen corn kernels
- 1 c. cooked whte rice
- 1 c. ketchup
- 1 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 T. fresh oregano, minced
- 2 T. fresh Italian parsley, minced
- 6 tall green bell peppers, cored, seeds and pith removed
- 10 3/4 oz. can condensed tomato soup
1. In a large mixing bowl, combine all the ingredients except the bell peppers and tomato soup.
2. Stuff each bell pepper with the mixture and place the peppers standing upright in the crock pot.
3. Pour the undiluted tomato soup over the peppers.
4. Cover. Cook on Low for 6-8 hours or on High for 3-4 hours.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
