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Crock Pot Stuffed Peppers
Chef:  Felicia Leary - Topeka, KS          Category:  Main Dishes

6 to 8 small peppers, green, red or yellow
1 lb. ground beef
1/4 cup onion, chopped
1 cup white rice, uncooked
1 can whole kernel corn, drained
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup Parmesan cheese
2 (8 oz.) cans tomato sauce
2 cans tomatoes, diced

Directions: Wash peppers, remove tops and seeds. Drain well. Brown beef and onion in a skillet. Drain fat. Combine remaining ingredients with beef and onion mixture in large skillet, except 1 can diced tomatoes. Heat through. Stuff peppers 2/3 full. Pour 3 tablespoons water in crock pot. Arrange peppers in crock pot. Pour can of diced tomatoes over top of peppers. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Garnish with Mozarella cheese if desired.