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Slow Cooker Stuffed Peppers * *

Slow Cooker Stuffed Peppers

  • Cooking Time:

    6–8 hours on Low or 3–4 hours on High
  • Servings:



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

  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.

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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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?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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