4 large or 6 medium green bell peppers
1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped celery
1 cup instant rice
1/2 cup milk
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 (10 1/2 ounce) can tomato soup
1 soup can water
Cut tops off of peppers. Remove stems and set tops aside. Clean out seeds.
Heat pot on stove top for 2 minutes over medium heat. Brown ground beef;
remove from heat. Add onion, celery, rice, milk, egg, salt, pepper and chili
powder; combine. Stuff peppers with mixture. Place pepper tops in bottom of
crock pot. Set stuffed peppers on tops to prevent peppers from spilling.
In small bowl, combine soup and water. Pour over peppers. Place pot on electric
base and simmer, covered, on HIGH for 2 hours. Keep warm for serving on LOW.
