I’m not sure why I’ve never had stuffed peppers of any kind before. I have no real explanation. So many beautiful recipes, so little time – maybe? Well, all I can say is that I’m so glad I finally tried them. They are tasty, healthy and not to mention they are perfect for the crockpot! I was inspired by this recipe at No. 2 Pencil…I mean don’t those just look delicious?! I put my own twist on it, however. (Read….had to simplify even more…needed a fast and
lazy easy recipe).
I’m not going to lie, these were supposed to be dinner for my family. It was about 3pm and I couldn’t take it any more. I needed to at least take a taste to make sure they were good. If not I would need to come up with a backup plan or be prepared to order pizza. But one bite lead to another and before I knew what had happened I had already devoured my share. Oops. Not to worry, I restrained myself and left the rest for my husband and son and I went off to the gym (for the first time in I won’t mention how long. Another…oops).
I’m not sure if everyone had a chance to eat but I will just say there was one pepper left when I got home and no one was around in the kitchen. Then suddenly there were no leftovers to package up for the fridge. That’s all I’m going to say. I think it may be time to venture into the land of all kinds of peppers stuffed with all kinds of stuff. What are your favorites? Are they crockpot friendly?
- 4 bell peppers red, orange, yellow - don't use green
- 1/2 cup crumbled cooked sausage I used precooked
- 10 oz can enchilada sauce
- 2 oz cream cheese softened
- 1 cup Monterrey Jack cheese shredded
- 1/4 cup chopped yellow onion
- 1/2 cup brown Minute Rice uncooked
- 1/2 teaspoon dried cilantro
Cut tops off peppers and scoop out ribs and seeds
Mix all remaining ingredients in bowl until well combined
Pour 1/3 cup water into the bottom of the crock and then nestle the peppers into the water
Carefully stuff the peppers with the filling and replace tops on peppers
Cook on high for 2-3 hours or low for 5-6
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