Slow-Cooked Stuffed Peppers - cooking recipe

Ingredients

1 lb. ground beef
1 (7 oz.) pkg. Spanish rice mix
1 small onion, chopped
1 egg
4 green bell peppers, halved lengthwise, cored and seeded
1 (28 oz.) can whole peeled tomatoes
1 (10 3/4 oz.) can tomato soup
1 c. water

Preparation

Combine beef, rice mix (reserving seasoning packet), onion and egg in a large bowl.
Divide the meat mixture evenly among the pepper halves.
Pour tomatoes, with juice, into a slow cooker. Arrange filled pepper halves on top of tomatoes.
Combine tomato soup, water and rice seasoning packet in a separate bowl.
Mix well and pour over peppers.
Cover and cook on low heat for 8 to 10 hours.