Cooking Time:
6-8 hours on Low or 3-4 hours on HighServings:
5
Ingredients
1/2 lb. ground beef1 med. yellow onion, chopped
1 med. carrot, diced
1 lg. tomato, diced
1 c. fresh or frozen corn kernels
1 c. cooked white 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 or red bell peppers, cored, seeds and pith removed
10 3/4 oz. can condensed tomato soup
- In a large mixing bowl, combine all the ingredients EXCEPT the bell peppers and tomato soup.
- Stuff each bell pepper with the mixture and place the peppers standing upright in the slow cooker.
- Pour the undiluted tomato soup over the peppers.
- Cover. Cook on Low for 6-8 hours or on High for 3-4 hours.
Happy Crocking!
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XOXO,
Jenn
I love your site, by the way. The picture and description don’t make sense. The picture shows the peppers lay down, cut in half, with the tops and bottoms in tact. To core and deseed them, they have to have both removed, and, if they are stood upright in the slow cooker, what use will the tomato soup be?
Hi Tony, this picture is to show how the stuffed pepper will look inside. But you should follow the directions in the recipe. I will take another picture the next time I make them. The tomato soup added liquid to the crock for cooking. Thank you for the comment, and I will definitely take a new picture. 🙂