Slow Cooker Stuffed Bell Peppers
From Natasha Haynes, MSU Extension Service
4-6 bell peppers, depending on size
1 pound ground meat or Italian sausage (do not brown!)
2 cups cauliflower rice, thawed
2-5 garlic cloves
1 small onion, diced
1 (15-ounce) can diced tomatoes
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
1 teaspoon salt
Wash the bell peppers, cut off the tops, and remove the stem and seeds. Mix all other ingredients together in a large bowl until well blended. Spoon filling into each bell pepper, but do not over fill.
Place in the slow cooker and cover with the lid. Cook on low 6-8 hours or on high 3-4 hours, or until the meat is completely cooked.