I thawed and ground a few pounds of burger meat from a hog I shot in April. I seasoned about a third of the ground pork with cinnamon, onion powder, garlic powder, oregano and basil. Then hand mixed the meat with a cup of uncooked white rice. I dumped a half gallon of tomato juice into a crock pot and set on high. I then stuffed the peppers with the meat/rice. At this point I usually put a tbsp of butter on top the meat /rice before putting the top of the pepper back on. I forgot the butter, no big deal. Put the peppers in the pop and replaced the lid. I then forgot about it and went to my reloading room, I always need more 20ga slugs. When I returned about 4 1/2 hours later my wife was finishing her second pepper. I had one and it was decent but she really liked them.
BB