Health & Fitness
This is a Crock of …
One thing you need to make time for every day is dinner, and what could make that easier? Your crock-pot of course!
Things just never slow down, do they? Summer blew by and pretty much ended with tropical storm Irene, now it seems like EVERYTHING is back in full swing. Schedules are jam packed with activities, appointments, events and even, dare I say it – THE HOLIDAYS! There just never seems to be enough time, but one thing you need to make time for every day is dinner, and what could make that easier? Your crock-pot of course! And so begins this series of blogs that will carry you through the next couple of months, providing you with delicious recipes suited for cooking in your slow cooker.
I really like the sound of this particular recipe from www.familyfun.com. I think my kids will like it and they’ll get their veggies too!
Meatless Stuffed Peppers
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Ingredients:
- 4 large bell peppers, green, red, yellow or orange – you decide
- ½ C white rice
- 1 15.25 oz can of whole kernel corn, drained. Frozen would work too.
- 1 2.25 oz can sliced black olives, drained.
- 3 green onions/scallions, chopped
- ¼ tsp seasoned salt(if you don’t have this in your spice cabinet, there are plenty of recipes to make your own on the web)
- ¼ tsp garlic pepper (make your own w/ garlic powder, black pepper and parsley)
- 1 14.5 oz can diced tomatoes
- 1/3 C red wine
- 1 6 oz can tomato paste
Instructions:
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- Slice the tops off the peppers and remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in your slow cooker.
- In a bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and ½ C of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker.
- Cover and cook on the Low heat setting for 6.5 – 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape.
Easy to make, healthy and delicious!