Slow Cooker Stuffed Bell Peppers

Perfect every time. No more crunchy rice or burnt peppers in this house. My husband does not like cabbage rolls so I never have them, but this is VERY similar flavor and texture and he loves them.

• Ready In: 5 hrs 20 mins
• Yields: 8 half peppers

Ingredients

• 1 (7 ounce) package Spanish rice mix
• 1  lb ground beef
• 1⁄2 cup  diced celery
• 1  small onion, chopped
• 1  egg
• 4  medium green peppers, halved lengthwise, cored and seeded
• 1 (28 ounce) can  peeled whole tomatoes, undrained
• 1 (10 ounce) can  condensed tomato soup
• 1  cup water

Directions

1. Set aside seasoning packet from rice.
2. Combine beef, rice mix, celery, onion and egg in large bowl.
3. Divide meat mixture evenly among pepper halves.
4. Pour tomatoes with juice into slow cooker.
5. Arrange filled peppers on top of tomatoes.
6. Combine tomato soup, water and reserved rice mix seasoning packet in large bowl.
7. Pour over peppers.
8. Cover; cook on LOW 8 to 10 hours or high for 5 hours.