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Ingredients
- 6 lrg Green Bell Peppers -- tall shapes
- 1 lb Grnd Beef, extra lean
- 1 c. Rice -- uncooked
- 1 lrg Onion -- minced
- 1 lrg Carrot -- shredded
- 1 tsp Beef Bouillon granules
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 can Condensed Tomato Soup
- 1 can Water
Directions
- Cut the top off and remove seeds from green peppers. Wash and set aside.
- Combine grnd beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings which you like may also be used: oregano, parsley, garlic pwdr, etc. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker.
- In a small mixing bowl, combine tomato soup and water, and pour mix over the peppers. Cook on low for 6-8 hrs.
- To freeze for later use, place stuffed peppers & sauce into a container thesame size or possibly slightly smaller than your crockpot (such as a plastic ice cream bucket) and freeze. Remove from container and tightly wrap in foil, then label. Freeze up to 6 months. To use, place frzn mix inside crock and thaw over night in refrigerator (this is easier if crock is removable, but can be done in whole unit if needed). Six hrs before you need to serve your meal, place crock back into crockpot base, and set heat to low, then cook for six hrs. Don't cook unthawed mix in crockpot, as the extreme difference in temperatures may crack your crockery.
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