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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:

    5

Ingredients

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.

Happy Crocking!

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

XOXO,

Jenn

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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Tony

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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