Slow Cooker Stuffed Peppers
peeled and diced
tops cut off and cleaned
jar of your favorite pasta sauce
Mix the olive oil, ground beef, onion, garlic and chili powder in a large bowl.
Stuff each pepper.
Place into Ziploc bag(s) and remove as much air as possible, seal and lay flat in your freezer.
When ready to cook, thaw, place peppers in slow cooker, pour the remaining contents of freezer bag on top, pour pasta sauce over the peppers and cook on low for 6–8 hours.