Slow Cooker Stuffed Peppers
These great-tasting stuffed peppers are slow-cooked to perfection in the crockpot. Small peppers work best, so you don’t over-stuff because too much will make them dry. These are so easy!
One package Spanish rice mix
1 pound lean ground beef, salt to taste
1/2 cup of diced celery
one small onion that has been chopped
one beaten egg
Four small /medium green bell peppers have lengthwise cored and seeded
One can of whole peeled tomatoes
one can condensed tomato soup undiluted
and one cup of water
1. Set aside seasoning packet from rice combine rice mix beef celery onions and eggs in a large bowl and mix well.
2. Pour tomatoes with juice into the crockpot slow cooker arrange Filled bell pepper halves on top of tomatoes.
3. Combine tomato soup water and extra. rice mix seasoning packet in a medium bowl pour over the bell peppers cover and cook on low 8 to 10 hours this makes 4 servings.
Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in a foil pouch with 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/2 cup diced tomatoes. Bake 8-10 minutes or until opaque and separates easily.