Stuffed Green Peppers with Corn

Jean Butzer Batavia, NY

Prep. Time: 20 Mintues
Cooking Time: 5–6 Hours


  • 6 green bell peppers
  • ½ lb. extra-lean ground beef
  • ¼ cup finely chopped onions
  • 1 Tbsp. chopped pimento
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 12-oz. can low-sodium whole-kernel corn, drained
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • 10¾-oz. can condensed low-sodium cream of tomato soup

Ideal Slow Cooker Size: 5-Quart


  1. Cut a slice off the top of each pepper.
  2. Remove core, seeds, and white membrane. In a small bowl, combine beef, onions, pimento, salt, black pepper, and corn.
  3. Spoon into peppers. Stand peppers up in slow cooker.
  4. Combine Worcestershire sauce, mustard, and tomato soup. Pour over peppers.
  5. Cover. Cook on Low 5–6 hours.

Per Serving: 170 calories (40 calories from fat), 4.5g total fat (2g saturated, 0g trans), 15mg cholesterol, 650mg sodium, 24g total carbohydrate (4g fiber, 8g sugar), 11g protein, 25%DV vitamin A, 120%DV vitamin C, 2%DV calcium, 15%DV iron.