Sweet and Sour Veggies

1 medium onion, sliced
4 medium carrot, peeled, sliced
2 medium celery stalk, sliced
1/3 cup firmly packed brown sugar
1/3 cup French dressing
1/4 cup soy sauce
1 tsp. grated ginger root
1/2-1 cup water**
1 can (20 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
2 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked rice

Place onions, carrots and celery in slow cooker. Add combined brown sugar, dressing, soy sauce, ginger and water. Cover with lid. Cook on low for 7 to 8 hours (or on high for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to high. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

**Note-add the additional water to the consistency you like. I like a more saucy dish so I use the full cup of water. If you like thicker sauce, use less water. You can always add more water or more cornstarch to adjust the thickness of the sauce.