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Friday, September 28, 2012

Stuffed Pepper Success!

Hello Readers,

I am double posting today, I know that's probably a blogging no-no, but I'm just so proud of my dinner I made tonight.  I know that I intended to follow a recipe that I found on Pinterest, but goodness, it just didn't fit my fancy.  So, after I looked at it this morning and just wasn't feeling it, I decided to really make it my own.  So let's go:

Meg's Slow Cooker Stuffed Peppers
4-6 Green Bell Peppers, depending on how many you can fit in your Crock Pot
1 Can of corn, or frozen corn
2 Cups cooked black beans, or 1 can black beans
1 Small can of tomato sauce
1 Small can of green chiles
2 Roma tomatoes chopped/diced/whatever works for you
1/4 Cup quick cooking barley
Few dashes of garlic powder
Few dashes of onion flakes
Few dashes of cumin
Few dashes of cayenne
S&P to taste

Cheese to sprinkle over top
Sour cream to dollop on top
Hot sauce to dash on top

Cut tops off of bell peppers, and take out the seedy portion, save top to act as a lid for the peppers.
Mix all of the ingredients except cheese, sour cream, and hot sauce in a small bowl.
Stuff peppers with the goodness as full as you can, put pepper lids on, pour 1/4 cup water into Crock Pot, just make sure it doesn't get into the peppers.
Cover, and Crock on low for approximately 4 hours.  You basically want your barley to be cooked through.
Meg's Slow Cooker Stuffed Peppers
Serve with sour cream, hot sauce, cheese, and whatever else your heart desires.  I considered making rice on the side, but never got around to it!
Meg's Slow Cooker Stuffed Peppers

Overall, these were SO GOOD, and they were vegetarian, which is awesome.  I think they would be vegan too if I didn't garnish with the dairy, but don't quote me on that because there are always random things that have animal by-products in them, and I just don't know.
These were easy to assemble, and even easier to cook.  I do have a confession to make however, stuffed peppers scare me.  This is my third time making stuffed peppers, but only my second successful attempt.  A few years ago I bought pre-stuffed peppers that had raw meat in them, and I just thought it'd be as simple as putting them in my oven and that'd be that...well, after it'd been in the oven for over an hour longer than suggested, and the meat was still raw, I gave up.  So now when I make stuffed peppers, I am awfully nervous.  Now that I've created these, I feel much more confident in my pepper skills.  If you have had a bad experience with stuffed peppers before, I highly recommend making them vegetarian, you can't under cook much.  Or you could just start off with pre-cooked meat.

Consider this a fun meal option when you're wanting to do mainly pantry and freezer cooking, because you only need a few fresh ingredients, the rest can be canned and/or frozen.  Money saver!

Go stuff something,

Meg


4 comments:

  1. Sounds AMAZING-was just thinking about making either stuffed or "unstuffed" bell peppers for dinner in the near future. I will be adding this to my meals for next month. :)

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    1. It was really good! Thanks for reading!! Let me know how you like them!! :)

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  2. OMG!! Cook for me!! and they were tasty too?

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    1. You know I would love to anytime! Oh of course they were tasty! ;)

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