Thursday, November 14, 2013


2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

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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