1-1/2 lbs. ground beef
1 egg, beaten
1 c. orzo pasta or instant rice, uncooked
garlic salt and pepper to taste
6 green, yellow or red peppers, tops removed
2 10-3/4 oz. cans tomato soup
2-1/2 c. water

Mix beef, egg, uncooked orzo or rice and seasonings in a bowl. Stuff peppers lightly with mixture. If any extra beef mixture remains, form into small meatballs. In a slow cooker, blend together soup and water. Arrange stuffed peppers in slow cooker; replace tops on peppers for a nice touch. Place meatballs around peppers. Lightly spoon some of soup mixture onto tops of peppers. Cover and cook on low setting for 8 to 10 hours.