6 large green bell peppers
1 pound lean ground beef
1 cup long grain white rice, uncooked
1 large onion, finely chopped
1 large carrot, shredded
1 teaspoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato sauce
1. Cut the top off and remove seeds from green peppers. Wash and set aside.
2. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl.
3. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker.
4. Pour the tomato sauce evenly over the peppers. Cook on low for 6 to 8 hours.