Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings, and tomato paste. Add salt and pepper to taste.

Stuff the peppers with the mixture and arrange leftover meat between the peppers.

Add half a cup of water, cover, and cook on low for 8–10 hours. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1–2 hours.