Crockpot Beefy Stuffed Peppers 6 red or yellow bell peppers 1 1/2 pounds ground beef 1/2 cup Uncle Ben's Original converted rice 1 can (11 ounces) Green Giant Mexican-style corn 1 can (7 ounces) sliced olives 1 cup Sargento Mexican-style shredded cheese 1 package Lawry's taco seasoning 1 can (10 3/4 ounces) Campbell's condensed tomato soup 1 can (10 ounces) Rotel diced tomatoes 1/4 cup Sargento Mexican-style shredded cheese Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops. 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 slow cooker. 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. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page