Crock Pot Corn and Beef Stuffed Peppers

A plated stuffed pepper
Melissa Carroll/Getty Images
Prep: 55 mins
Cook: 7 hrs
Total: 7 hrs 55 mins
Servings: 4 servings
Yield: 4 peppers
Nutrition Facts (per serving)
251 Calories
8g Fat
27g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 251
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 14%
Cholesterol 50mg 17%
Sodium 619mg 27%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 20g
Vitamin C 43mg 213%
Calcium 71mg 5%
Iron 3mg 19%
Potassium 904mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed peppers are easy to prepare and cook in the slow cooker, and the addition of corn stretches the beef to make it easier on the budget. If you prefer meatier stuffed peppers, use 1 pound of ground beef and about 1/2 cup of corn. Serve these corn and beef stuffed peppers with a rice side dish and a tossed green salad. 

There are many ways to adjust the ingredients in this recipe. If you like to avoid red meat, make them with ground turkey (preferably thighs or a combination). Instead of 1 1/2 cups of corn, add 3/4 cup of corn and 3/4 cup of black beans for some extra protein and texture. For Tex-Mex flavor, add 1 tablespoon of taco seasoning to the meat mixture; top them off with some pepper jack cheese about 10 minutes before they're ready.

Ingredients

  • 4 large green bell peppers, or multicolored

  • 1/2 pound lean ground beef

  • 1/4 cup onion, finely chopped

  • 1 tablespoon chopped pimiento

  • 1/2 teaspoon salt

  • 1 1/2 cups frozen corn kernels, cooked and drained

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon prepared mustard

  • 1 (10-ounce) can tomato soup, undiluted

  • 1 (14 1/2 ounce can) diced tomatoes

Steps to Make It

  1. Gather the ingredients.

  2. Cut a slice off the top of each pepper. Cut out core; remove seeds and white membrane.

  3. In a bowl, combine ground beef, chopped onion, pimiento, salt, and corn. Spoon the mixture into the pepper shells.

  4. Stand the peppers up in a slow cooker. If your slow cooker won't accommodate them in a single layer, it's okay to stack them.

  5. In a bowl or cup, combine the Worcestershire sauce and mustard with the tomato soup and tomatoes; pour over peppers.

  6. Cover and cook on low for 5 to 7 hours, or until peppers are tender.

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