Time to Break Out the Slow Cooker

On the first chilly day we had I was ready to break out my slow cooker.  I started my fall cooking off with Stuffed Green Peppers.  They were really good, but depending on taste, I would cut back on some of the ketchup used in the mixture and the topping.  They were so good with a side of garlic mashed potatoes!  Enjoy!

Peppers

6 green bell peppers

1 1/2 lb ground beef

1 onion, chopped

2 large eggs

1 cup ketchup

1 cup cornflakes

1 tbs chili powder

Sauce

2 cups ketchup

1/2 cup tomato paste

2 tbs brown sugar

2 tbs mustard powder

1 tbs red wine vinegar

Prepare Peppers: cut off tops, remove seeds, and discard.  Bring large pot of water to a boil.  Add peppers and cook about 5 minutes.  Remove from pot and set aside.

Combine ground beef, onion, eggs, ketchup, cornflakes, and chili powder in a large bowl.  Season with salt and freshly ground pepper.

Spoon meat mixture into peppers and place upright in a 5 qt or larger slow cooker.

Prepare Sauce: combine ketchup, tomato paste, brown sugar, mustard powder, and vinegar in a small bowl.  Pour over peppers.

Cover and cook on low 6-8 hours, or until beef if cooked through.