You will need:
- 1 Tbsp. TS Onion Onion
- 10.75 oz. can condensed tomato soup
- 5 medium peppers ( I used red)
- 1 lb. lean ground beef
- 1/2 tsp. TS Seasoned Salt
- 15 oz. can whole kernel corn, drained
Combine first two ingredients, set aside.
Cut the top off each pepper; remove core, seeds and white membrane. In a bowl combine remaining ingredients; mix well and spoon into peppers.
Stand peppers up in a slow cooker. Pour soup over them. Cover and cook on low for 7-8 hours, until peppers are tender.
Of course we topped them with shredded cheese! Only in Wisconsin!