6 medium sweet green or red bell peppers 3/4 pound lean ground beef 1/3 cup finely chopped onion 1 tsp salt 1 can (12 ounces) mexi-corn with peppers, drained 2 tsp Worcestershire sauce 1 tsp dijon mustard 1 10-3/4 ounce can condensed tomato soup 1 can (14.5 ounces) diced tomatoes, slightly drained (regular tomatoes not seasoned)
Cut a slice off top of each pepper. Remove core, seeds and white membrane. In a small bowl, combine ground beef, onion, salt, and corn. Spoon ground beef mixture into peppers. Stand peppers up in slow cooker, making two layers if necessary. Add worcestershire sauce and mustard to soup; stir in tomatoes. Pour tomato mixture over peppers. Cover and cook on low 8-10 hours. Serves 4-6.
I used Turkey mince, added 2 cloves of garlic (next time will add more). Used real tomotoes instead of canned, next time will only use 1/2 tin of soup. Will also add more mustard next time - for more flavour. I only cooked it for 6 hrs on low. Was a hit, people went back for seconds.
I made this with some fake meat (tvp or texturized vegetable protein) - however, I cooked it a little too long, so if you do so, make sure you cook it on low for about 6 to 6.5 hours instead of the 8-10 this recipe calls for.