Serves: 4
Total Calories: 322
Cut a thin slice from top of each pepper scoop out seeds and membrane. Parboil peppers in a small amount of boiling salted water for 3 minutes drain well. Stand peppers in slow cooker. Shape ground beef into a large patty in a skillet brown 5 minutes on each side then break up into small chunks. Stir in pork and beans, half of the onion rings and mustard. Spoon into pepper cups, divinding evenly pour tomato sauce over cover. Cook on LOW for 8 hours or on HIGH for 4 hours, or until peppers are tender. Top with remaining French fried onion rings.
This Stuffed Green Peppers in the Pot recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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