Remove tops of peppers, remove seeds and clean out.
Place in crock pot so that all 5 peppers stand up right.
Mix beef, onion, basil, oregano, thyme, rosemary, garlic, garlic salt, salt and pepper. (I mixed with my hands).
Add rice to thicken the mixture.
Add Worcestershire sauce and 8 oz. can of tomato sauce. (I now mix with a spoon).
Spoon mixture into each pepper until pepper is full.
Pour 14 oz. tomato sauce over each pepper and on the side of the peppers (to go in the bottom of the crock pot).
Add 4-6 oz. water (I used the tomato can to use the rest of the sauce) on the sides of the peppers so that they are sitting in the sauce/ water mixture.
Cook on low for 6-8 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.28 Kcal (1224 kJ)
Calories from fat	41.36 Kcal
		% Daily Value*
Total Fat	4.6g	7%
Cholesterol	56.23mg	19%
Sodium	2242.78mg	93%
Potassium	927.77mg	20%
Total Carbs	38.23g	13%
Sugars	18.58g	74%
Dietary Fiber	4.89g	20%
Protein	20.86g	42%
Vitamin C	131.2mg	219%
Vitamin A	3mg	99%
Iron	53.8mg	299%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	67.58 Kcal (283 kJ)
Calories from fat	9.56 Kcal
		% Daily Value*
Total Fat	1.06g	7%
Cholesterol	13mg	19%
Sodium	518.55mg	93%
Potassium	214.51mg	20%
Total Carbs	8.84g	13%
Sugars	4.3g	74%
Dietary Fiber	1.13g	20%
Protein	4.82g	42%
Vitamin C	30.3mg	219%
Vitamin A	0.7mg	99%
Iron	12.4mg	299%
Calcium	15.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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