CROCKPOT WEDNESDAY

 I love stuffed peppers and have a number of different recipes for them. Now would be a great time to use some of those green peppers that are fresh from the garden. This recipe is easy and foolproof.

 PAULA DEEN'S CROCK POT STUFFED PEPPERS
6 large green peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes

¼ teaspoon nutmeg

Directions

In a large mixing bowl combine ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper.  Mix well.  Cut just the tops off of the green peppers and remove seeds and ribs from inside.  Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.