4 Whole Peppers (my favorite are the orange or yellow, but green and red will do as well)
1/2 lb ground beef
2 cups cooked white rice\
6 mushrooms (chopped)
1 small onion (chopped)
1 tbsp of oil
1/4 tsp. paprika or cayenne pepper
1/2 tsp. garlic powder
salt/pepper to taste
28 oz can of tomato puree or crushed tomatoes (depends what texture you prefer)
1/4 cup water
Cut the top of the pepper and clean out the insides.
Heat the oil in a skillet. Add the onions and mushrooms and cook until softened.
Add the ground beef and brown it thoroughly (break it up as it cooks so that it is crumbly).
Add the salt, pepper, garlic powder, and paprika.
Add the rice and combine all the ingredients.
Fill the peppers with the mixture.
Arrange the peppers in a crock-pot.
Pour the tomato puree and water around the peppers.
Cook in the crock-pot on low for 5 hours or on high for 3 hours.