Crockpot Beef Stuffed Peppers

2 pounds ground pork/beef
4 large bell peppers
1 large onion
2 carrots
4 cloves of garlic
1 zucchini
6 ounce can of tomato paste
1 tbsp oregano
1 tbsp parsley
1 tbsp basil
1 tsp chil flakes 
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 zucchini in the food processor or with a box grater. 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/beef, 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.

Adapted from Mark's Daily Apple