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®
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 4- to 5-quart
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.