Stuffed Peppers in the Slow Cooker

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.

Slow Cooker Jambalaya

I LOVE my Crock Pot! The one thing I have realized though is that usually you have to add more seasonings than what the recipe calls for. I am just starting to branch out on my recipes. I have been making the same 4 recipes for years. I really like this one I usually add a lot more cajun spices and hot sauce as I like my food Spicy

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage,

diced 1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped
1 stalk celery, chopped

1 cup reduced-sodium chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves 1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed

2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.