Saturday, September 21, 2013

Crock Pot Stuffed Peppers

I decided to do something new on this site.  I am going to post recipes I have tried and really liked.  

Not only does it give me a break from having to come up with witty antidotes about motherhood, but I can finally do something with all those Pinterest boards I have.  An who doesn't love a good recipe?  Especially one that is easy, doesn't have a million ingredients and you don't need a engineering degree and a bunch of free to time to make.

I am all about easy.   I have tried to follow recipes that have a bunch of crazy ingredients and usually I screw it up.   I either forget an ingredient and end up looking confused.  Sort of like when you put together a Christmas toy and have screws left over?

Or it requires too much multi-tasking and I lose track of time and something boils over or burns.

Or it just tastes disgusting and them I am really, really pissed because I just spent a shit load on a lot of fancy ingredients that I will never use again.

Most of the recipes I try are variations of the original recipes I have found.   I am always looking for easier, healthier ways to make something.  Sometimes it works out.  Sometimes it doesn't.

This time, it turned out pretty yummy.

And I am sharing it with you.


Wine In My Sippy Cup's Crock Pot Stuffed Peppers
Serves 4

Would I make it again:  Oh yeah!

What would I do different:  I would probably try and make it a little more "clean" but cutting up fresh tomatoes and using plain quinoa and then adding my own herbs.   But right now?  I don't got time for that.  Plus, I was able to empty out what I already had in the pantry.

Ingredients:
  • Box of already seasoned quinoa mix (or rice mix if you want)
  • 4 good sized peppers (green is cheapest but I think yellow and red are yummier)
  • Package of Italian sausage (meat type and heat based on your preference)
  • 1 Can Hunt's No Salt Added - Diced Tomatoes with Basil, Garlic, Oregano

Step 1:  Make the quinoa or rice using the instructions on the box.  I used Near East brand in Roasted Red Pepper and Basil because it was in the house already and it seemed like a good fit.  But you can use any flavor you think will taste good.


Step 2:   While quinoa is cooking, cook the sausage.   You can find ground sausage or ask that your butcher ground up links for you.  Me?  I just took home a package of Al Fresco brand Chicken Sausage Hot Italian.  Chicken sausage is healthier but it is hard to find it already ground up.  So, I squeezed them out of the casings and browned it up.   It worked just as well.   However, it is a slimy process.  It is like touching used condoms.   Oops, should I have not said that?



Step 3:  While the sausage and quinoa are cooking, cut the tops off of the peppers and remove the seeds.  Some people cut up the tops and add them to the sausage meat.  I like to feel all fancy and look like a better cook than I am, so I leave them intact and cook them in the crockpot.  But that is my preference.
 
 

Step 4:  After the sausage is browned and the quinoa is cooked, mix them together in the pan used for the sausage and stir in half the can of tomatoes.
 
Step 5:  Pour the other half of the can of tomatoes in the bottom of the crock pot.  Stuff the peppers with the mixture and sit them in the crock pot.   Put the crockpot on low and cook for approximately 6 hours or until the peppers are soft.
 


When done, it should look like this.
 

Enjoy!
 
Nutrition information below was obtained by plugging in all the ingredients into My Fitness Pal.  This is also using the exact brands I used.  If you alter the recipe, it will be different.   I have no idea how accurate it is, but hopefully it is pretty close.   Don't blame me if it is not.  You were warned.
 
Per serving:
Calories
Carbs
Fat
Protein
Sodium
Sugar
397
57
8
24
918
14


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1 comment:

  1. Good job! Thank you for sharing this recipe. Looks really good!

    ReplyDelete