Slow Cook Stuffed Green Peppers

I found myself making this dinner last minute just before 5am last week so unfortunately (an understandably I hope), there are no pictures...

I LOVE stuffed green peppers and have tested several different recipes (Mexican styled & a beef and turkey version). They aren't terribly hard to make but more time consuming then I like after a long day of work, so I tried a slow cooker version! This recipe comes from foods.com. I posted the original from the site but if I were to make it again I would only use 1/4 cup of the chili sauce. I chose to use 1/2C instead of 3/4C because we aren't spicy food people, however it was still too spicy for our liking. The other change I would make would be to add some cheddar cheese mixed in. 

Ingredients

• 6 green peppers
• 1 lb extra lean ground beef
• 3/4 cup long grain white rice, raw
• 1 onions, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) cans original stewed tomatoes, chopped
• 1 (10 1/2 ounce) cans tomato soup
• 1/2-3/4 cup chili sauce
• 1/2-1 teaspoon salt
• 1/2 teaspoon fresh black pepper

Directions

1. Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
2. In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
3. Stuff peppers with this mixture and sit in the crock pot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
4. Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
5. Pour sauce over peppers.
6. Cook on low 6-8 hours or until tender. This can take less or more time as crock pots differ wildly.