• 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 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

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  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 slow cooker.
  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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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