Unstuffed Peppers

Ingredients 

Unstuffed Peppers 

• 1 medium–large onion
• 2 cubes Gefen Frozen Garlic
• 1 large red pepper, chopped
• 1 medium yellow pepper, chopped
• 1/2 an orange pepper or 2 mini peppers, diced
• 1 pound (450 grams) ground meat or turkey (or veal)
• 1 (14-ounce/400-gram) can crushed tomatoes
• 1 (15-ounce/425-gram) can Gefen Tomato Sauce
• 1 cup basmati rice
• 1 cube beef bouillon, dissolved in 1 and 1/2 cups boiling water
• 1 teaspoon Glicks Soy Sauce
• 1 teaspoon cider vinegar
• 1 teaspoon light brown sugar, or to taste
• salt and pepper to taste
• pinch cayenne pepper

Directions 

Prepare the Peppers 

1. Turn slow cooker to high. Spray bottom and sides with cooking spray. Place all veggies in slow cooker and cook for approximately half an hour, stirring often. They should start to soften and smell fragrant.

2. Add meat and continue cooking for 20 minutes, mixing until it changes colors, breaking it up so it cooks evenly. (This can be done the night before. Refrigerate until continuing to cook.) Add the rest of the ingredients and mix all together well.

3. Cover and cook on high for two and a half hours, or on low for approximately five. Serve over rice.

Notes: 

Feel free to add seasoning of your choice such as basil, oregano, parsley, etc. for added flavor.