Serves 4
1 lb raw local pasture-raised ground beef
1/2 cup uncooked wild rice (you can also use brown or white rice, black rice is also quite delicious)
1 28-ounce can of organic diced tomatoes
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1/4 cup fresh herbs, chopped – I used basil and oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 – 1/3 cup water
6-9 tomatoes and peppers (I only had room for 7 veggies total in my crockpot but I could have filled 1 or 2 more with stuffing)
In a large bowl, mix all of the stuffing ingredients together (except for the water and the peppers). You can really get your hands in there if you wanna make sure it is well mixed.
Cut off the tops of the tomatoes and peppers and set aside. Take out the seeds and ribs on the peppers. For the tomatoes, scoop out some of the inside flesh you can add it to the stuffing or put it aside for use in something else. Wash and clean out the peppers and tomatoes, give them a quick dry.
Stuff each pepper and tomato with a good amount of the ground beef and wild rice mixture
Nestle the peppers and tomatoes into your crock and put the l tops back on. Pour in water around the bases of the peppers and tomatoes, you want just enough to cover the bottom of the crock pot.
Cook on low for about 6-8 hours.
Depending on how tightly you have them packed in there, you’ll need to be a little careful when removing the veggies from your Crock Pot, you don’t want them to bust open and ruin your pretty presentation (like my tomato decided to do). They are definitely tender, the tomatoes especially. Salt and pepper to taste, if need be when serving.
tasty-yummies.com/2012/08/30/crock-pot-stuffed-tomatoes-and-peppers-gluten-free-dairy-free-w-oven-option/
