Delicious Crock Pot Stuffed Bell Peppers

• 5 medium green bell peppers
• 1 lb lean ground beef
• 3/4 cup long-grain rice, uncooked
• 1 cup onion, diced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 5 garlic cloves, minced
• 1 teaspoon garlic salt
• 8 ounces tomato sauce, basil, garlic and oregano flavor
• 14 ounces tomato sauce
• 4 -6 ounces water
• salt & pepper

1. Remove tops of peppers, remove seeds and clean out.
2. Place in crock pot so that all 5 peppers stand up right.
3. Mix beef, onion, basil, oregano, thyme, rosemary, garlic, garlic salt, salt and pepper. (I mixed with my hands).
4. Add rice to thicken the mixture.
5. Add Worcestershire sauce and 8 oz. can of tomato sauce. (I now mix with a spoon).
6. Spoon mixture into each pepper until pepper is full.
7. Pour 14 oz. tomato sauce over each pepper and on the side of the peppers (to go in the bottom of the crock pot).
8. Add 4-6 oz. water (I used the tomato can to use the rest of the sauce) on the sides of the peppers so that they are sitting in the sauce/ water mixture.
9. Cook on low for 6-8 hours.

green bell peppers, lean ground beef, longgrain rice, onion, worcestershire sauce, fresh basil, fresh oregano, fresh thyme, fresh rosemary, garlic, garlic salt, tomato sauce, tomato sauce, water, salt

Taken from www.food.com/recipe/delicious-crock-pot-stuffed-bell-peppers-378505 (may not work)