New Year’s Resolution One (Cook more often) plus New Year’s Resolution Two (Have more sit-down family dinners) divided by New Year’s Resolution Three (Do little pieces of house work each night so a whole Saturday doesn’t get wasted with chores) equals SLOW COOKER MEALS FOR DAYS! With a solid arsenal of slow-cooker recipes, my time in the evening isn’t spent fumbling around in the kitchen with a toddler pulling on my pants. Instead we’re in the master bedroom. Folding clothes. Makes a world of difference!
Seriously though: I’m the queen of the crockpot recipes. A few have really stood out to become Frost family favorites: carnitas, shredded chicken pasta (cooked in wine!), and of course chili. My latest recipe is well on its way to the joining the ranks of the these heavy-hitters: Stuffed Peppers.
I saved a recipe I found online for quinoa and refried bean stuffed peppers and committed that we would try that the next day. When morning came (because planning things in advance would be too easy) I quickly realized that I didn’t have half of the ingredients that it called for, namely the damn quinoa and refried beans, so I improvised. The result was pretty delicious. The peppers are so butter-soft you can cut straight through them with a fork.
What will YOU do with all the time you save cooking dinner? Tonight, I’ll be playing in my daughter’s teepee as if there’s not a mountain of laundry waiting for me upstairs. #priorities
- 1 can black beans (rinsed and drained)
- I can kidney beans (rinsed, drained, and crushed into paste)
- 1 cup uncooked couscous (Quinoa would be another great option!)
- 1 cup cheddar cheese
- 4 bell peppers (red, green, orange, whatever….)
- 1 can enchilada sauce (this is my go-to for a southwest flavor)
- 1/2 cup water (for the bottom of the slow-cooker)
- 1/2 cup chicken broth
- 1 tbsp cumin
- 1 tbsp minced garlic
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp red pepper
- sliced avocado
- sour cream
- fresh cilantro
- Green Goddess dressing
- Dash of Cumin
- Dash of Red Pepper
- 1 tbsp lime juice
Here’s what you do:
- Put the 1/2 water in the crockpot.
- Hollow out the peppers and set aside.
- In a mixing bowl, combine beans, couscous, 1/2 cup cheese, enchilada sauce, broth, and spices.
- Stuff the peppers with your mixture and place them in the slow-cooker. Cover and cook on low for 8 hours.
- Remove cover, top each pepper with the remaining cheese, recover and cook for 10 minutes.
- Remove from slow cooker and top with optional toppings.
- If you’re using the Rancho sauce, just combine all the ingredients in a bowl and stir. Drizzle over peppers.