Christmas break was wonderful, but we're back to school/work tomorrow... so it's time to pull out the slow cooker for some quick and easy meals. This is one of our favorites. Hope you enjoy!
6 medium green or red bell peppers
1 pound lean ground beef
1 pound lean ground beef
1/3 cup finely chopped onion
1 teaspoon salt
1 can (12 oz.) Mexi-corn with peppers, drained
2 teaspoons Worcestershire sauce
1 can (10 3/4 oz.) can condensed tomato soup
1 can (14.5 oz.) diced tomatoes, drained
1 package (about 7 oz.) Spanish rice mix
1 egg, beaten
Cut a slice off the top of each pepper. Remove core, seeds and white membrane. In a small bowl, combine ground beef, onion, salt, corn, rice mix (without seasoning packet) and egg. Spoon ground beef mixture into peppers. Stand peppers up in slow cooker, making two layers if necessary.
In a medium bowl mix Worcestershire sauce, rice seasoning packet and soup; stir in tomatoes. Pour tomato mixture over peppers. Cover and cook on low for 8 to 10 hours or on high 5 to 6 hours.
Serves 6.
I would love to try these sometime. I've been dying to make these in the crockpot.
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