4 medium 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
Instructions
Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in large bowl. Divide meat mixture evenly among pepper halves. Pour tomatoes with juice into slow cooker. Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water and reserved rice mix seasoning packet in medium bowl. Pour over peppers. Cover; cook on low 8 to 10 hours.
Originally Submitted
5/24/2015
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