Busters Recipes

Crock Pot Stuffed Peppers

6 large Green Bell Peppers -- tall shapes
1 lb Ground Beef, extra lean
1 cup Rice -- uncooked
1 large Onion -- chopped
1 large Carrot -- shredded
1 tsp Beef Bouillon granules
1/2 tsp Salt
1/2 tsp 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.