Cut the tops of the peppers and clean the seeds out. Arrange
peppers in the Crock-Pot standing up and make sure they fit
securely.
Grate onion, carrots, garlic and cauliflower in the food processor.
You can also just chop them into small pieces with a knife if you
don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables,
seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture
and arrange leftover meat between the peppers. Add half a cup of
water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the
oven, covered, for 1-2 hours.
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