Slow Roasted Stuffed Peppers

This is a simple and tasty meal that cooks itself! I pull my Crock-Pot out during the weeks that are moving too quickly with (unfortunately) little time left for the kitchen. You can put this together the evening before and pop into the slow cooker on your way out to work the next day.

Ingredients
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.

Add meat mixture back to pan; adjust to medium-low heat. Add Worcestershire, tomatoes and dry soup mix.

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.