6 Red or yellow bell peppers
1 ½ Pounds of lean ground beef
1 can (11 ounce) Mexican-style corn
1 can (7 ounce) sliced ripe olives
1 cup shredded Mexican cheese blend
½ cup converted rice
1 packet (1.0 ounce) taco seasoning
1 can (10 ¾ ounce) condensed tomato soap
1 can (10 ounce) diced tomatoes
¼ cup shredded Mexican cheese blend
Prep time: 10 minutes
Cooking time: 3 hours (high) or 6 hours (low)
- 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 peppers in a 4 to 5 quart slower cooker.
- In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with ¼ cup shredded cheese. Cover and cook on high heat setting for 3 to 4 hours or low heat setting for 6 to 7 hours.