Stuffed Peppers

These did not turn out super well. They ended up being pretty mushy ... mushy enough that I didn't keep the leftovers. I substituted chicken for the pork because that's what I had on hand. I think pork would definitely give it more flavor. Stuffed Peppers

2 pounds ground pork (or a combination of pork and beef) 4 large green peppers 1 large onion 2 carrots 4 cloves of garlic 1/2 head of cauliflower 6 ounce can of tomato paste 1 tablespoon dry oregano 1 tablespoon dry or fresh tarragon Salt and pepper to taste  

Wash peppers. Cut off tops and save. Remove seeds. Place the bottoms in the slow cooker.

Using a cheese grater or food processor, grate the onion, carrots, garlic, and cauliflower.

In a large bowl, combine the grated vegetables, meat, and spices. Add the can of tomato paste. Mix thoroughly.

Fill the peppers generously with the meat mixture. Stuff the extra meat around the peppers. Put tops on peppers.

Add half a cup of water and cook on low for 8-10 hours.