Stuffed Peppers(Crockery Cooking) - cooking recipe

Ingredients

7 medium to small green peppers (chop 1 for sauce)
1 large or medium onion
1 tsp. garlic powder
1 tsp. salt
1 lb. lean ground beef
2 c. cooked rice
1 (8 oz.) can tomato sauce
1 c. sliced celery
1/2 tsp. oregano
1 tsp. sugar (to cut acid)
1 lb. lean ground pork
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste

Preparation

Boil 6 quarts water in deep pan.
Cut 7 peppers; strip and remove seeds.
Chop 1 pepper for sauce.
Put peppers and tops into pan and boil until slightly limp (save 3 cups water).
Put in large skillet 2 tablespoons oil, beef, pork, chopped green pepper, onion, garlic, salt, oregano and sugar and saute until pink color has left meat (slightly browned).
Use 2 cups of water used to cook peppers to cook 1 cup rice and salt.
Mix rice and meat mixture and stuff the 6 remaining peppers, securing tops with toothpicks.
Add remaining rice mixture to tomatoes, sauce and tomato paste.
Put peppers in crock-pot and pour sauce over top. Cover and cook on high 1 hour; turn to low and cook 6 to 8 hours until done.
Serve with cole slaw and French bread.