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    Stuffed Peppers

    Source of Recipe


    6 large green bell peppers
    1 pound of ground beef, extra lean
    1 cup of rice, uncooked
    1 large onion, chopped
    1 large carrot, shredded
    1 teaspoon of beef bouillon granules
    1/2 teaspoon of salt
    1/2 teaspoon of pepper
    1 can of condensed tomato soup
    1 soup can of 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. 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 to 8 hours.




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