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Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with cooking spray; preheat over medium heat. Add meat and cook meat until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked rice, curry powder and salt. Top with carrots. Place meat on carrots.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Add the bell pepper to the slow cooker. Cover and let stand for 5 to 10 minutes or until pepper is tender.