Stuffed Bell Peppers

The holiday season is full of so many fun activities; shopping for presents, Christmas parties, and finishing final exams all at once can be exciting and exhausting. Staying healthy isn’t always on the top of the to-do list because of the time good meals take to make, so a small crock pot meal made in the morning is perfect for a busy day.


4 large bell peppers

3/4-1 lb. ground beef

1 tablespoon olive or vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup frozen corn

1 can Campbell’s® Tomato Bisque soup

1 cup instant rice

1 tablespoon basil

Salt and pepper, to taste

1/2 cup mozzarella cheese


  1. Heat the oil in a large pan. Add the onion and garlic and cook until tender. Brown the beef in the onion and garlic.
  2. Stir in the corn, rice, tomato soup, and basil and bring to a boil.
  3. While the mixture is heating, cut the tops off the peppers and clean out the seeds. Lightly salt and pepper the inside of the peppers and place into a small crock pot. Fill the peppers with the beef mixture and pour any leftover mixture around the bottom of the peppers. Cover and set crock pot on low.
  4. 30 minutes before eating, evenly distribute the cheese between the four peppers. Continue to cook on low until cheese is fully melted.

Makes 4 servings

Speedy tip: Brown the ground beef the night before and freeze it. The next morning, just heat it with the rest of the ingredients–it doesn’t even need to thaw, since it will have plenty of time to reheat in the crock pot!