Stuffed Bell Peppers

• 1 egg
• 2 slices bread, crust removed
• 12 cup skim milk
• 14 cup instant minced onion
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 teaspoon dried basil
• 1 lb lean ground beef
• 4 bell peppers, about the same size
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (10 3/4 ounce) can water
• 2 cups cooked rice
• 4 tablespoons light sour cream, divided

1. In a large bowl, slightly beat the egg and milk, until combined.
2. Tear bread into pieces and add to egg milk.
3. Stir in minced onion, salt, pepper and basil.
4. Let rest so bread can absorb moisture.
5. Meanwhile, wash and core 4 bell peppers, set aside.
6. When bread is soggy, Add ground beef to milk/egg mixture and knead completely so that all ingredients are throughly combined.
7. Divide the beef into four sections.
8. Stuff each pepper with beef mixture.
9. Pour can of soup into slow cooker.
10. Fill can with water and pour into slow cooker.
11. Stir the soup so that soup has an even consistency.
12. Add the 4 peppers, cover and cook on high for four hours.
13. To serve, place 1/2 cup cooked rice in bottom of a serving bowl, add cooked pepper and ladle 1/2 cup soup onto rice.
14. Top each with a table spoon of sour cream.

egg, bread, milk, onion, salt, black pepper, basil, lean ground beef, bell peppers, tomato soup, water, rice, light sour cream

Taken from www.food.com/recipe/stuffed-bell-peppers-325267 (may not work)