Crock Pot Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Obesity Help. She says By the way these freeze well for saving, so make extra and dont worry . Ingredients:
1 lb 97% lean ground beef |
5 ounces tomato soup (1/2 can) |
7 1/2 ounces tomato sauce (1/2 of 15-16oz can, no salt added tomato sauce is best due to the high salt in the soup) |
15 ounces rotel tomatoes & chilies (1 can) |
7 1/2 ounces black beans (1/2 can, you can add more if you like black beans or if you want to stretch this) |
yellow bell pepper, diced (handful, the size of a corn kernel, this gives the same look as corn without the starch) |
5 -6 bell peppers, tops cut off and cleaned |
Directions:
1. Brown the ground beef brown in a pan and rinse the fat off using a collander in the sink return to pan. Stir in tomato soup, tomato sauce, Rotel Original diced tomatos with chilis, and black beans, but if you want to stretch it add more sauce or they will be to dry! lastly add a handfull of diced yellow bell pepper. Stir it all together.
2. Put the remaining half can of sauce and tomato soup in a seperate bowl. Stuff the peppers with the filling, when choosing your bell peppers if you are making more get the tall skinny ones because you can fit more in the crock pot, but if your just halfing the recipe for 2 bell peppers then get the short chubby ones and cook in a small crock pot. Okay now you stuff the peppers place in the crock pot, if you have extra stuffing left over (I almost always do) then add it to the extra sauce that you set aside. Take this reserved sauce and pour over the bell peppers, and cook on low for several hours.
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