Tuesday, January 26, 2016

Slow Cooker Stuffed Bell Peppers

I have been trying to use the slow cooker more often. It's so nice to come home from work and dinner is pretty much ready. Not all recipes need all day long, but if you have a newer slow cooker with a timer or if someone is home and get put the insert into the cooker and turn it on at lunch this is for you. You could also make this on a busy weekend when you are home to get it all started. I'm sure your favorite filling would work here, but here's a recipe to get you going.
Not the best pic, but it was delicious
  • 2 teaspoon avocado oil
  • 1 medium sweet onion, diced
  • 2 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons dried oregano
  • 2 cups cooked and cooled white rice (you could use brown)
  • 1 cup frozen corn kernels
  • 1 medium to large ripe tomato, diced
  • 1 can pinto beans, rinsed and drained
  • 1 chipotle pepper in adobo, minced
  • salt and pepper to taste
  • 5 large bell peppers (what ever color you have)
  • 1 can enchilada sauce
  • shredded Daiya Pepper-jack cheese

Heat oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, about 5 minutes.

Add the garlic and cook for 30 seconds or so and remove from heat.

Add the spices and stir well.

In a large bowl add the rice, beans, corn, tomato, chipotle pepper, 1/4 cup of enchilada sauce and onion mixture. Stir well and season with salt and pepper.

Cut the tops from the bell peppers and remove the seeds and ribs.

Fill with the rice mixture, packing lightly. I filled mine half way, added a small amount of cheese and then finished filling. Don't put cheese on top yet.

Place the filled peppers in the slow cooker. Add about 1/2 inch of water to the crock (about 2 cups) being careful not to get water in the peppers. Cook on low for about 4 hours. About 15 minutes before they are done add a layer to cheese to each pepper and let finish cooing.

Serve the peppers with the rest of the enchilada sauce and extra cheese if desired.


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