Stuffed Peppers(Crockery Cooking)

1. 1

   Boil 6 quarts water in deep pan.

2. 2

   Cut 7 peppers; strip and remove seeds.

3. 3

   Chop 1 pepper for sauce.

4. 4

   Put peppers and tops into pan and boil until slightly limp (save 3 cups water).

5. 5

   Put in large skillet 2 tablespoons oil, beef, pork, chopped green pepper, onion, garlic, salt, oregano and sugar and saute until pink color has left meat (slightly browned).

6. 6

   Use 2 cups of water used to cook peppers to cook 1 cup rice and salt.

7. 7

   Mix rice and meat mixture and stuff the 6 remaining peppers, securing tops with toothpicks.

8. 8

   Add remaining rice mixture to tomatoes, sauce and tomato paste.

9. 9

   Put peppers in crock-pot and pour sauce over top. Cover and cook on high 1 hour; turn to low and cook 6 to 8 hours until done.

10. 10

    Serve with cole slaw and French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.