Vegetarian Stuffed Peppers

Ingredients

2 large green bell peppers

2 large red bell peppers

1/2 cup Uncle Ben’s converted white rice

1 can (15.25 oz.) whole kernel corn, drained

1 can (2.25 oz.) sliced ripe olives, drained

3 green onions, chopped (white and green parts)

1/4 tsp. Lawry’s or McCormick seasoned salt

1/4 tsp. garlic pepper

1 can (14.5 oz.) diced tomatoes, undrained

1/3 cup dry red wine or vegetable broth

1 can (6 oz.) tomato paste

Slice tops off peppers and carefully remove seeds and inner ribs. Remove stems from tops and chop remaining pepper pieces. Stand the peppers upright in a 5 quart crockpot/slow cooker.

Combine, in a medium bowl, chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, and 1/4 cup tomatoes. Mix well. Stuff peppers with corn mixture, dividing evenly, packing lightly.

Mix remaining tomatoes and their liquid with wine/broth and tomato paste until well blended. Pour over and around the peppers.

Cook on LOW heat setting for 6 – 7 hours, or until rice is cooked and peppers are tender, but still hold their shape.

Triple Rich Chocolate Cake

1 box devil’s food cake mix (18 oz)
4 eggs
1 cup light sour cream
.75 cup vegetable oil
1 cup water
1 pkg instant chocolate pudding (3 oz)
1 cup chocolate chips

Combine all ingredients by hand in a mixing bowl and pour batter into greased slow cooker.

Cover and cook on low heat 5-6 hours or until done in the center. Do not cook this recipe on high heat.

I gave this a try to see how to make dessert in a crockpot, but I don’t think I’ll make it again, it was good, but the outside edges were very well done and the inside was a little too soft for my liking, but it was pretty good. I think desserts better served in crockpots are like apple crisps and blueberry cobblers.

Ham and Potatoes

1 pkg frozen hashed brown potatoes (32 oz)
1 tsp salt
.5 tsp pepper
1 can cream of chicken soup, condensed
1 can evaporated milk (12 oz)
1.5 cups cooked ham, chopped
2 cups grated cheddar cheese, divided

Toss all ingredients except one cup cheddar cheese in slow cooker.

Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese on top.

Makes 4-6 servingss.

This was exceptionally good but felt really fatty – which I’m sure it was. I served it with a salad of lettuce and cucumbers in a poppy seed dressing.

Slow Cooker Tex-Mex Chicken

Prep: 15 min

1 lb. boneless skinless chicken beasts, cut into 1-inch-wide strips
2 Tbsp taco seasoning mix
2 Tbsp flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1.5 cups chunky salsa
1 cup Kraft Tex Mex Shredded Cheese

Toss chicken with seasoning mix and flour in slow cooker. Stir in all remaining ingredients except the cheese; cover with lid.

Cook on LOW for 6-8 hours [or on HIGH for 3-4 hours].

Stir just before serving. Top with cheese.

Makes 4 servings, 1.5 cups each.

Excellent recipe – only I didn’t use the flour because I forgot, and I didn’t add cheese at the end to make it less fatty. I also added rice that I added when it was almost done cooking – it was fantastic!

Ham, Potatoes & Cheese

I made a crazy delicious meal tonight of ham, potatoes and cheese, served with a salad, and it was awesome.

Yesterday we had a mexican chicken and rice dish.

I will soon post recipes of all my crockpot adventures! Stay tuned!