4 large green peppers
1 lb hamburger
1 small onion, diced
1 (4 ounce) can sliced mushrooms
1 cup cooked rice
1 (28 ounce) jar spaghetti sauce, I use ragu chunky



Cut the tops of the peppers, cut below the stem crown, don‘t toss the tops yet. Cut around the stem, and chop the pepper part into small peaces. Remove the seeds from the peppers. In large frying pan brown hamburger, onion, mushrooms, and small chopped pepper from the stem. When browned, drain grease, add rice, and one half of the sauce. Heat, and stir till it is hot again, and it is mixed well. Put filling in green peppers (I pack it, but that is up to you). Cover the peppers with around one table spoon, or more of sauce. Dump the rest into the crock pot. Cover, and cook on low for 8 hours. Side note, the crock pot I use is 10” across, and 4” deep. The small, deep crock pots wont work. You can also make it this way, and cook it in the oven.