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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.5
  • Total Fat: 12.6 g
  • Cholesterol: 42.5 mg
  • Sodium: 1,015.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 13.7 g

View full nutritional breakdown of Slow Cooker Stuffed Peppers calories by ingredient
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Slow Cooker Stuffed Peppers

Submitted by: TRACY0512


Number of Servings: 6

Ingredients

    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)

Directions

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.

Number of Servings: 6

Recipe submitted by SparkPeople user TRACY0512.






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Member Ratings For This Recipe

  • MOMJESS2CJG

    Very Good
    1 of 2 people found this review helpful
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    I used ground turkey instead of lean ground beef and it was delicious. I also cut out the corn, W-sauce, dijon mustard, & diced tomatoes. I added the tops of the peppers into my mix. - 11/4/07

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  • MELTZZ

    Very Good
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    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. - 11/28/11

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  • MISS_BEVERLY


    0 of 1 people found this review helpful
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    I'm making this today. I assumed I was supposed to use uncooked ground beef, since it's cooking for 8 - 10 hours. I hope that's what I was supposed to use! - 10/19/10

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  • KTHARTLINE

    Incredible!
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    Very good. I just used regular canned corn instead of the mexi-corn. Will be making again! - 6/7/10

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  • SANDINMY2SHOES

    Very Good
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    I used lentils instead of corn and the dish was fabulous.
    - 9/5/09

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  • CHEFSOPHIE

    Very Good
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    I liked it, but I like a bit thicker sauce and more seasoning in the pepper. I think I might like them baked better. - 11/7/07

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  • SCMAVEN

    Very Good
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    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. - 10/4/07

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  • MCOSKI

    Very Good
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    Easy to make and very good! - 9/2/07

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  • FINDINGME8

    Very Good
    0 of 1 people found this review helpful
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    Sounds really good - nutritious - 3/16/07

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  • BCARSON11

    Very Good
    0 of 1 people found this review helpful
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    Sounds really good! - 3/16/07

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