Cut the top off and remove seeds from green peppers. Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and
pepper in a large mixing bowl. Any other seasonings that you like may also
be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3
full (rice will need room to swell up). Stand the peppers side-by-side in
the slow cooker.

In a small mixing bowl, combine tomato soup and water, and pour mixture over
the peppers.

Cook on low for 6-8 hours.

To freeze for later use, place stuffed peppers & sauce into a container the
same size or slightly smaller than your crockpot (such as a plastic ice
cream bucket) and freeze. Remove from container and tightly wrap in foil,
then label. Freeze up to 6 months. To use, place frozen mixture inside
crock and thaw over night in refrigerator (this is easier if crock is
removable, but can be done in whole unit if needed). Six hours before you
need to serve your meal, place crock back into crockpot base, and set heat
to low, then cook for six hours. DO NOT cook unthawed mixture in crockpot,
as the extreme difference in temperatures may crack your crockery.

Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates