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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 4-5 quart slow cooker.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 6 | ||
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Calories: 546 | ||
Calories from Fat: 321 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 107.6mg | 33 % | |
Sodium 1196.1mg | 41 % | |
Potassium 869.8mg | 23 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 22.4g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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