1 tablespoon canola oil
1 pound lean ground beef - even better if you can get it from the family farm in AR :)
½ tablespoon black pepper
Dash of red pepper flakes
1 cube beef bouillon
½ tablespoon Worcestershire sauce
1 (14.5-oz) can petite diced tomatoes
1 packet dry vegetable soup mix (optional)
1 can cannellini beans (optional)
3 garlic cloves, minced (or 1 tablespoon minced garlic out of the jar)
¼ cup water (or chicken broth if you have it on hand)
1 ½ cups shredded Colby Jack cheese
4 green bell peppers
Heat oil in large skillet on medium-high and add ground beef, garlic and black pepper and red pepper. Cook for 5-7 minutes until no longer pink; drain grease from pan.
Microwave water for 1 minute; drop bouillon cube in to dissolve. Add to the pan.
Stir mixture well and bring to a simmer; cook for 4-5 minutes.
While simmering, wash peppers, cut tops off and remove membranes and seeds.
Remove pan from heat and stir in one cup of cheese. Fill peppers with meat and cheese mixture; sprinkle remaining cheese over tops. Place in crock, cover and cook on low for 8 hours (if you prefer to use the oven I would cook on 250°- 275° for 3 hours, or until peppers are tender). Serve with rice if desired. Enjoy, y'all!
Recipe adapted from The Everyday Low-Carg Slow Cooker Cookbook.