With the cooler weather this week, I was inspired to dust off and fire up my crockpot for the first time since last April. I still had an abundance of fresh tomatoes and bell peppers straight out my client Vicky’s garden. As far as I’m concerned, extra tomatoes, bell peppers and cooler weather always equals stuffed peppers. Let me tell you, the smells coming out of my crockpot were downright ridiculous! Here’s how I made them and it couldn’t be easier.
Ingredients:
- 1 pound organic grass-fed ground beef
- 6 organic bell peppers
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 cup brown rice, uncooked
- 1 – 15 ounce can diced tomatoes, undrained*
- 1 – 15 ounce can tomato sauce*
- 1/2 cup chicken stock
- 2 Tablespoons Worcestershire sauce
- 1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1.5 teaspoons dried oregano
- 1/2 teaspoon chili powder
Directions:
- Cut tops off of the bell peppers, remove seeds, and set aside.
- Except for the tomato sauce, combine the remaining ingredients and mix well.
- Evenly fill the six bell peppers with the above mixture.
- Arrange the filled bell peppers in a slow cooker and pour tomato sauce over the top.
- Cook on low for 6 hours.
*If you happen to have extra fresh tomatoes you need to get rid of, simply chop them up and substitute them for the can of diced tomatoes and tomato sauce.