For Lori Mitchum, of Lawrenceville, who wanted stuffed pepper recipes. From Angie Mykita, of Valencia, Butler County, who writes, “I make mine in the slow cooker. They do stay firm and cook up nicely. Here is a recipe specifically for the Crock-Pot that I have made, but you could take your own recipes and just adapt them for the Crock-Pot.” Mykita says she left the peppers whole for this dish; the recipe is from “Rival Crock-Pot Slow Cooker Recipes.”
1 package (about 7 ounces) Spanish rice mix
1 pound ground beef
1/2 cup diced celery
1 small onion, chopped
1 large egg, beaten
4 medium-size green bell peppers, halved lengthwise, cored and seeded
1 can (28 ounces) whole peeled tomatoes, undrained
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 cup water
Set aside the seasoning packet from the rice. Combine the beef, rice mix, celery, onion and egg in a large bowl. Divide the meat mixture evenly among the pepper halves.
Pour the tomatoes with their juice into a slow cooker. Arrange the filled pepper halves on top of the tomatoes. Combine the tomato soup, water and contents of the reserved seasoning packet in a medium bowl. Pour over the peppers. Cover and cook on the low setting for 8-10 hours.
Makes 4 servings.