I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn't add the rice and it was still really good!Ingredients:
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese
Directions:
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.
1 comment:
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