It seems traditional to cook the ground meat in the pepper rather than frying it first, but I wanted to be sure supper would be ready in time. Plus, this made it easy to check the seasoning.

5 bell peppers (the slow cooker would only fit 5 – there was enough filling for more)
2 lbs ground pork
a bit of oil or fat
8 mushrooms, minced
3 stalks celery, minced
5 cloves garlic, pressed
1 onion, minced
1 carrot, minced
guar gum
3 eggs
red wine
worcestershire sauce
dried thyme
paprika
wine vinegar
canned tomatoes, tomato sauce, or passata

Fry the vegetables until soft. Add some wine and cook until it reduces. Add the ground meat, a teaspoon of thyme, 2 tsp of paprika, and some salt and pepper. Cook until the meat is no longer pink. Taste, and add worcestershire, salt, pepper, wine vinegar, and any other seasoning you like to taste. Add maybe 1/2 cup of your tomato product. Remove from the heat.

Meanwhile, cut the tops off the peppers, reserving them, and scoop out the innards, discarding them.

Stir the eggs in a bowl and then add a ladleful of the hot beef mixture. Add a couple

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