Sandra Lee semi-homemade

Ingredients

• 6  red or yellow bell peppers

• 11/2 pounds lean ground beef

• 1  can (11-ounce) Mexican-style corn, Green Giant®

• 1  can (7-ounce) sliced ripe olives, Early California®

• 1  cup shredded Mexican cheese blend, Sargento®

• 1/2  cup converted rice, Uncle Ben’s®

• 1  packet (1.0-ounce) taco seasoning, Lawry’s®

• 1  can (103⁄4-ounce) condensed tomato soup, Campbell’s®

• 1  can (10-ounce) diced tomatoes, Rotel®

• 1/4  cup shredded Mexican cheese blend, Sargento®

Directions

1. Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.

2. 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 4- to 5-quart
   slow cooker.

3. 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.