Since we’re beginning a whole new year, let’s jump right in there with a new cooking project. Green peppers. Stuffed. Cooked in a crockpot, no less.
Monroe cook Mary Huber breaks the ice on this subject, telling us, “I sure enjoy reading your column. I saw the request from Doris Leidholm requesting a recipe for making stuffed peppers in a crockpot.
“There are a number of recipes for making them, but she can use the one she normally uses. The only difference would be that she would want to use cooked rice (don’t overcook it, though) in her recipe. The stuffed peppers are then set upright in a greased crockpot, covered and cooked on low for 6 to 9 hours (crock pots can vary a lot). I like to place a tablespoon or two of water in the bottom of my crockpot to help with the cooking process.”
Mary adds, “If Doris doesn’t want to mess with stuffing the peppers, she can just chop them up and mix with the other ingredients and place in the crockpot to cook that way.”
Then, in case Doris doesn’t already have a recipe standing by, Mary also included one she calls basic stuffed peppers a la crockpot.
Next, June Sombke of Arlington shares her favorite version of crockpot peppers, which features a snappy stuffing that includes peas, kidney beans, salsa and cheese. “This recipe is for Doris Leidholm of Clinton,” she says.
Before we race out to the kitchen, though, here’s a timely tip from the Lynnwood kitchen of Bonnie Teeters. “Put a teaspoon of grape jelly or strawberry jam inside the bottom of your green peppers before stuffing them,” she suggests. “I find this simple step cuts the bitterness of the peppers and wakes up tired tastebuds.”
Basic stuffed peppers a la crockpot
6green bell peppers
1pound hamburger
1/2medium onion, diced
1teaspoon salt
Pepper to taste
1 1/2cups cooked rice (slightly undercooked)
1can (8 ounces) tomato sauce, divided
1-2tablespoons water
Prepare peppers by cutting out the stem end and removing the membrane. Brown hamburger with onion in a skillet; drain. Add rice, salt, pepper and half of the tomato sauce. Stuff peppers and stand them up in a greased crockpot. Spoon the remaining tomato sauce over each pepper. Pour water around peppers in bottom of crockpot. Cover and cook on low 7 to 9 hours.
Makes 6 servings.
1package (10 ounces) frozen peas
1can (15 ounces) red kidney beans, drained, rinsed and drained
1can (141/2 ounces) diced tomatoes
1/4cup salsa
1 1/2cups cooked rice
1teaspoon Worcestershire
1/4teaspoon salt
1/2teaspoon pepper
1/4cup chopped onion
2cups reduced-fat shredded cheddar cheese, divided
6green bell peppers, tops removed and seeded
In large mixing bowl, combine peas, beans, tomatoes, salsa, rice, Worcestershire, salt, pepper, onion and all but 1/2 cup cheese. Mix well and stuff peppers with this mixture. Arrange peppers in crockpot. Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours). Sprinkle peppers with remaining cheese during the last 30 minutes of cooking.
Makes 6 servings.
The next Forum will appear in Friday’s Time Out section.
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