Stuffed Peppers with Beef and Corn Slow Cooker Recipe

Stuffed Peppers With Beef And Corn Slow Cooker Recipe

Ingredients

• green bell peppers
• 1 pound (455 g) extra-lean ground beef, browned
• ½ cup (80 g) chopped onion
• ¼ teaspoon black pepper
• 340g frozen corn
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp mustard
• 1 can (10 ounces, or 280 g) reduced-sodium condensed tomato soup

Method

1. Cut off the top of each pepper
2. Remove core, seeds, and white membrane from each
3. In a small bowl, combine beef, onions, pepper, and corn
4. Divide evenly among peppers
5. Stand peppers up in slow cooker
6. Combine Worcestershire sauce, mustard, and tomato soup
7. Pour over peppers
8. Cover and cook on low 5 to 6 hours
9. Yield: 6 servings
10. Per serving: 286 g water; 280 calories (44% from fat, 25% from protein, 31% from carb)

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