Thai Style Veal Stew

Stew:
2 lb veal shoulder roast, cut into 4 pieces
2 c red bell pepper, julienne-cut
1/4c teriyaki sauce
2 tbsp rice wine vinegar
1 tsp red pepper, crushed
2 cloves garlic, minced
1/4c peanut butter, creamy

Remaining ingredients:
6 c brown rice, hot cooked
1/2c green onions, chopped
2 tbsp peanuts, chopped, dry-roasted
8 wedges lime

Place veal and next 5 ingredients (veal through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove veal from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in veal. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.