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.

Preheat 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 crockpot. 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.

Makes 4 to 6 servings