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Semi-Homemade Cooking 2 by Sandra Lee

The only way this recipe could get any simpler is if it were to cook itself— which it practically does! It's a busy parent's best Friend, a nutritious family Favorite that kids love. The meatloaf-and-rice-style stuffing is cooked and served in hollowed-out peppers chat serve as edible individual casseroles. You can use peppers of any color, but I prefer red and yellow. They're sweeter than others and make a more colorful presentation.

servings 6
prep time 10 minutes
cooking time 3 hours (High) or 6 hours (Low)


6 red or yellow bell peppers
1½ pounds lean ground beef
1 can (11-ounce) Mexican-style corn, Green Giant
1 can (7-ounce) sliced ripe olives. Early California
1 cup shredded Mexican cheese blend, Sargento
1/2 cup converted rice, Uncle Ben's
1 packet (1.0-ounce) taco seasoning, Lawry's
1 can (10¾-oz) condensed tomato soup, Campbell's
1 can (10-ounce) diced tomatoes, Rotel
1/4 cup shredded Mexican cheese blend, Sargent


1. Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.

2. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4 to 5-quart slow cooker.

3. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Tip: A Bundt pan is a creative—and practical—way to serve stuffed peppers or to conveniently transport them. to a potluck dinner.


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