1 tablespoon of dried or fresh tarragon
1 tablespoon of dried oregano
Salt and pepper to taste
Optional: shredded cheese for topping
Instructions:
1. Cut off the tops of the green peppers, and remove the seeds and membranes. Set them aside.
2. Finely chop the onion, carrots, garlic, and cauliflower. You can also use a food processor to grate them for a finer texture. Set aside.
3. Cook the rice according to package instructions until it’s al dente. Set aside to cool slightly.
4. In a mixing bowl, combine the ground meat, cooked rice, chopped vegetables (onion, carrots, garlic, cauliflower), tarragon, oregano, salt, and pepper. Mix well to ensure even distribution of ingredients.
5. Stuff each bell pepper with the meat and rice mixture, packing it tightly. Place any leftover mixture around the peppers in the slow cooker.
6. Pour the tomato sauce over the stuffed peppers, ensuring they are well covered.
7. Place the stuffed peppers in the slow cooker. Add 1/2 cup of water around the peppers to help create steam. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the peppers are tender.
Optional Cheese Topping: If using cheese, sprinkle it on top of the peppers about 30 minutes before the end of the cooking time.
Serve: Once done, carefully remove the stuffed peppers from the slow cooker. Serve hot, with additional tomato sauce from the slow cooker as desired.
I hope you love this recipe as much as I do!
