Cut off tops of bell peppers, remove seeds and rinse. Set aside to stuff. Mix 1/2 can cream of mushroom soup with remaining items.
Add 1/2 cup water and remaining soup to the slow cooker. Put bell peppers in slow cooker standing upright. Stuff peppers with mixture.
Cover and set slow cooker on low. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.