Crockpot Night #1 | Bell Peppers Stuffed with Salsa Rice and Beans

We use the crock-pot quite frequently.  But, this week, I've made a plan to use it every day.  Tonight was Bell Peppers Stuffed with Salsa Rice and Beans from Fresh from the Vegetarian Slow Cooker.

My husband said that the recipe was a "keeper".  It's on page 151 of the cookbook above by Robin Robertson.   I have no affiliation with the cookbook or author (unless of course you buy it through the Amazon link above, in which case I will earn a commission.)  I just own lots and lots of cookbooks.  Don't believe me?  Here's part of my collection!  I'm pretty sure, this isn't even all of them.
I won't list the recipe because of copyright laws.  But it uses bell peppers.  It calls for green, but there was a multi-color 4 pack for $1.99.  So, I went with those.  It also has rice, salsa, kidney beans and scallions as the stuffing and crushed tomatoes, oregano and cumin as the sauce.  

TIP for stuffing peppers:  Cut the bottom off instead of the top and sit them upside down.  They sit better in the pan or crockpot that way.  Read that online somewhere last year and it really works!
There was so much filling left over that I ended up just wrapping some up in a tortilla and eating it for dinner and let Mike have all of the peppers for tonight and tomorrow's lunch. 

What is your favorite crock-pot meal?  Come back and check out the rest of mine this week!

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