Delicious Crock Pot Stuffed Bell Peppers

Ingredients

• 5 medium green bell peppers
• 1 lb lean ground beef
• 3/4 cup long-grain rice, uncooked
• 1 cup onion, diced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 5 garlic cloves, minced
• 1 teaspoon garlic salt
• 8 ounces tomato sauce, basil, garlic and oregano flavor
• 14 ounces tomato sauce
• 4-6 ounces water
• salt & pepper

Directions

1. 1

   Remove tops of peppers, remove seeds and clean out.

2. 2

   Place in crock pot so that all 5 peppers stand up right.

3. 3

   Mix beef, onion, basil, oregano, thyme, rosemary, garlic, garlic salt, salt and pepper. (I mixed with my hands).

4. 4

   Add rice to thicken the mixture.

5. 5

   Add Worcestershire sauce and 8 oz. can of tomato sauce. (I now mix with a spoon).

6. 6

   Spoon mixture into each pepper until pepper is full.

7. 7

   Pour 14 oz. tomato sauce over each pepper and on the side of the peppers (to go in the bottom of the crock pot).

8. 8

   Add 4-6 oz. water (I used the tomato can to use the rest of the sauce) on the sides of the peppers so that they are sitting in the sauce/ water mixture.

9. 9

   Cook on low for 6-8 hours.