Crock Pot Stuffed Peppers

6 large Green Bell Peppers -- tall shapes
1 pound Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water

Cut the top off and remove seeds from green peppers. Wash and set aside. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings that you like may also be used: oregano, parsley, garlic powder, 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 mixture over the peppers.

Cook on low for 6-8 hours.

To freeze for later use, place stuffed peppers
sauce into a container the same size or 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 frozen mixture 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 hours before you need to serve your meal, place crock back into crockpot base, and set heat to low, then cook for six hours. DO NOT cook unthawed mixture in crockpot, as the extreme difference in temperatures may crack your crockery.

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