- 1 package (about 7 oz) Spanish rice mix
- 1 lb ground beef
- 1/2 cup diced celery
- 1 small onion, chopped
- 1 egg, beaten
- 4 medium green bell peppers, halved lengthwise, cored and seeded
- 1 can (28 oz) whole peeled tomatoes, undrained
- 1 can (10 3/4 oz) condensed tomato soup, undiluted
- 1 cup water
Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in large bowl. Divide meat mixture evenly among peppers.
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 into medium bowl. Pour over peppers. Cover; cook on LOW 8-10 hours.
Makes 4 servings.