JW Recipes

 

What you need:

2 lb ground pork
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 oz tin of tomato paste
1 tbsp dry oregano
1 tbsp dry or fresh tarragon
Salt and pepper to taste

What you do:

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the slow cooker standing up and make sure they fit securely.

Grate the onion, carrots, garlic and cauliflower in a food processor, or  you can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, mix together the  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.