Slow Cooker Stuffed Peppers

4 poblano or bell peppers
3/4 lb. lean ground beef
4 T uncooked white rice
1 med. onion, finely chopped
1 egg
1 clove garlic, minced
1 t salt
1 t prepared mustard
8 oz can italian flavored tomato sauce (the spices are necessary)

1. Slice off and reserve tops of peppers.
2. Remove seeds and membranes. 
3. Place peppers in crock-pot.
4. Combine beef, rice, onion, egg, garlic, spices, salt, mustard and 3 tablespoons of tomato sauce. 
5. Mix well and stuff peppers. 
6. Pour remaining tomato sauce over peppers and replace tops. 
7. Cook on low 8 – 10 hours in crockpot.

Makes 4 servings, 240 calories each.