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.
- 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 (14.5-ounce) can diced tomatoes (slightly drained)
Cut a slice off the top of each pepper. Cut out core; remove seeds and white membrane.
In a bowl, combine ground beef, chopped onion, pimiento, salt, and corn. Spoon the mixture into the pepper shells.
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.
In a bowl or cup, combine the Worcestershire sauce and mustard with the tomato soup and tomatoes; pour over peppers.
Cover and cook on low for 5 to 7 hours, or until peppers are tender.