This recipe tastes like the Italian Stuffed Peppers my mother-in-law would make. The difference would be, she didn’t make it in a slow cooker. She uses long peppers, instead of bell peppers. And, she incorporated her own spices on the meat including breadcrumbs.
I like this simple recipe, it allows me to use a slow cooker. Sometimes, in the morning I don’t have time to cook or use an instant pot since I have to be out of the house. I just pop all the recipes in and it takes 6-8 hrs to cook while I’m doing my daily errands. When I come home, the house smell delicious like someone is cooking for me. And by the time the kids and my husband comes home, its hot and ready to be served for dinner.
The recipe requires you to add an herb to give the dish its aroma, and to some people, certain herbs don’t agree with everyone. It took me a while to be a fan of tarragon but in very low doses in a recipe. You can always replace it with any dried or fresh herbs you’d like. The more creative the better. My favorite herbs are cilantro (there’s a few different ones) and mint for summer dishes.
Slow Cooker Pork Stuffed Peppers
- 4 Large Peppers
- 1 Large Onion
- 2 Carrots
- 4 Cloves of Garlic
- 1/2 Head of Cauliflower A bag of fresh or frozen Cauliflower
- 6 oz Can of Tomato Paste
- 1 tbsp Dried Oregano
- 1 tsp Tarragon Dried or Fresh
- Salt & Pepper to Taste
- Cut the tops off the peppers and clean the seeds out
- Arrange peppers standing up in a slow cooker and make sure they fit securely
- Grate the onions, carrots, garlic, and cauliflower in a food processor or chop them into tiny pieces
- In a big bowl, combine ground pork, grated vegetables, tomato paste, and spices, add salt and pepper to taste
- Stuff the peppers with the meat mixture and arrange leftover meat between the peppers
- Add 1/2 cup of water, cover and cook on low for 8-10 hours