4medium-large pepperstops sliced off and cores removed
For the sauce:
⅔of a 28oz can tomato puree
1teaspoonItalian seasoning
½teaspoonsalt
¼teaspoondried garlic powder
¼teaspoondried onion powder
To top:
Shredded mozzarellaoptional
Instructions
Mix all ingredients for the stuffed peppers (EXCEPT for the peppers themselves) in a large bowl
Mix all ingredients for the sauce in a medium bowl
Ladle a little of the sauce in the bottom of a 5 quart crockpot. Place the peppers on top, making sure there standing up. Evenly divide the filling between the peppers.
Cover the crock and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours. Check the peppers to make sure the filling has cooked all the way through, and top with shredded cheese if you like.