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Submitted by: Beth Kramer from Port Saint Lucie, FL
Originally shared on the web 07/24/2018

1 lb. lean ground beef
1 c. long-cooking rice, uncooked
1 onion, chopped
1 carrot, peeled and shredded
1 t. beef bouillon granules
1/2 t. salt
1/2 t. pepper
6 green peppers, tops removed
10-3/4 oz. can tomato soup
1-1/4 c. water

In a large bowl, combine beef, rice, onion, carrot, bouillon, salt and pepper. Stuff each green pepper about 2/3 full. Arrange peppers side-by-side in a slow cooker. Combine soup and water; pour over peppers. Cover and cook on low setting for 6 to 8 hours. Makes 6 serving.

Nutrition Per Serving:239 calories, 6g total fat, 2g sat fat, 49mg cholesterol, 551mg sodium, 27g carbohydrate, 3g fiber, 19g protein