Crock Pot Stuffed Peppers

4 green bell peppers
1 lb. lean ground beef
1 cup cooked rice
1 small onion chopped
1/2 tsp. minced garlic (optional)
1 1/2 cup spaghetti sauce
salt & pepper to taste

Wash peppers. Cut off top and remove seeds. In a skillet brown beef, onions and garlic. Fold in rice. Add salt and pepper to taste. Stuff peppers placing them in the bottom of crock pot. Top with any extra beef/rice mixture. Pour spaghetti sauce over top of peppers. Set cooker on low for 6 - 7 hours.

Beef & Barley Soup

1 lb. lean stew meat
4 cups chicken broth
2 cups water
1 can (14.5 oz.) diced tomatoes with garlic and onions
1 can (2 oz) mushrooms, sliced
2 carrots, diced
1 cup barley
1 large onion, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
Salt to taste

Mix all ingredients together in a 4 qt or larger crock-pot. Cover and cook on low 7 - 9 hours or until beef and vegetables are tender.
Serves 6-8.

This is a great soup to put on before going to work. When you walk into the house after work, the aroma will have you wanting to eat right then.