Crock Pot Stuffed Peppers With Tomato

Minced lamb stuffed in Bell pepper
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    440 min
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Use red or green peppers in this recipe for crock pot stuffed peppers. The stuffing mixture is a ground beef and colorful corn with red and green peppers. 

Since the beef isn't browned, use a very lean ground beef in the filling.

What You'll Need

  • 6 medium sweet green or red bell peppers
  • 3/4 pound lean ground beef
  • 1/3 cup finely chopped onion
  • 1 teaspoon salt
  • 1 can (12 ounces) corn with sweet red and green peppers, drained
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 1 can (14.5 ounces) diced tomatoes, slightly drained

How to Make It

  • Cut a slice off top of each pepper. Remove the core, seeds and white membrane. Place the peppers on a plate or tray and set aside.

  • In a medium bowl, combine the ground beef, chopped onion, salt, and corn. Spoon ground beef mixture into the peppers.

  • Arrange the peppers in the slow cooker crockery insert. If your slow cooker is not wide enough to hold the peppers in a single layer, place the remaining peppers on top of the first layer.  

  • In another bowl, combine the Worcestershire sauce, mustard, and condensed soup; stir in tomatoes.

  • Pour tomato mixture over peppers. Cover and cook on low for 7 to 9 hours.

  • Expert Tips

  • For more Tex-Mex flavor, add a few teaspoons of chili powder to the meat mixture, and add some mild or hot minced chile peppers. Use zesty chili-style diced tomatoes or fire-roasted in the sauce.

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