6 small to medium green bell peppers
approximately 1 lb ground ham
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces
Cut off tops and clean out peppers; rinse and drain well. Sprinkle a little salt into the cavity very lightly.
In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well. Stuff this mixture into the peppers filling each about 2/3 full. Arrange peppers in the crockpot or slowcooker, stacking if necessary. Use the carrot pieces to help support the peppers. Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker. Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.
To serve, pour the tomato sauce over the tops of the peppers.
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.