Wednesday, July 23, 2014

Week 30: Crockpot Stuffed Peppers

The Recipe
4 green, red, or yellow bell peppers
1 cup cooked rice (1dl pre-cooking)
1 (15oz) can chili beans with chili gravy
1 (15oz) can tomato sauce
1 finely chopped onion
175g shredded ham (optional)
1 (8oz) can corn

Remove tops, membranes, and seeds from bell peppers. Chop tops; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice, ham and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper, corn and onion. Place peppers, filled side up, in cooker.

Cook for 6-7 hours on LOW or 3-4 hours on HIGH.

Serve with shredded cheese and chili.

The Verdict
I know it seems like a cliche to say that everything is better with bacon, but I actually do think this would have been better with cooked bacon rather than ham. Ah well, I still liked it well enough. It wasn't fantastic, but definitely good enough to make again some other time.

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