Stuffed Peppers

There are some things that are so tasty you'll endure hours of torture just to eat it.  Then you figure out, "SHIT!  I could just use the crock pot!"  Making stuffed peppers is not as hard as it looks, especially if you're using a crockpot.  For my version (I never follow recipes, I use them as a guide and make up my own stuff):

• 3 large green peppers (I generally look for tall and thin...you know, how I like my men...I'll pause for laughter if you know my husband :D)
• 1 lb ground beef, browned and drained of greasy nastiness
• garlic powder
• oregano
• chopped fresh basil (I use a bunch, so that it gets into each pepper...because I LOVE fresh basil)
• 2 fresh chopped garlic cloves
• 1 cup cooked rice (I generally make it the night before, or make something with rice the night before because in my house, there will, inevitably, be leftover rice)
• 8 oz can tomato sauce
• shredded mozzarella cheese

So take all the ingredients, except the peppers and cheese, and mix them together.  Cut the top off the peppers, remove the ribs and seeds, then wash.  I generally do this first, then set them upside down on a paper towel to drain while I prep the stuffing.  Next, stuff the peppers and place them in a crock pot.  Cook on low, 6-8 hours; or high 3-4 hours.  Make sure you spray your crock pot, or use a plastic lining bag, so that the peppers don't stick to the side, thus causing them to fall apart when you try to take them out. 

Top with cheese, serve, eat, enjoy, slip into food coma!!!!