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Crockpot Stuffed Green Peppers

6eachgreen peppers
1tablespoonworcestershire sauce
1/2poundlean ground beef
1/4cuponion, finely chopped
1teaspoonprepared mustard
1tablespoonpimiento, chopped
10 3/4ozcan cream of tomato soup
12ozcan whole kernel corn


Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into peppers. Stand peppers up in slow-cooking pot. Add worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours.

Makes 5 to 6 servings.

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