Slow-Cooker Stuffed Peppers
Ingredients:
1 pound of grass-fed ground beef
5 assorted bell peppers
1/2 head of cauliflower, grated or chopped into a “rice” consistency
1 8 ounce can of tomato paste
1 small white onion, medium dice
1/2 head of garlic, minced
1 small handfull of fresh basil, minced (or 2 tsp. dried)
2 tsp dried oregano
2 tsp dried thyme
Instructions:
Cut the tops off of bell peppers. Scoop out and discard the seed, but save the tops.
Process or chop about half a head of cauliflower into “rice” and put in a large mixing bowl.
Add minced garlic, basil, and dried herbs, and onion to cauliflower and mix by hand.
Add beef and can of tomato paste to bowl of seasoned cauliflower and mix by hand.
Fit as much of beef mixture into peppers as possible. Place peppers into slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, place it in between peppers to cook. .
Cook on low for 6 hours. Serve and enjoy!