Holly & Heather’s Helpful Hint: Make Something New!
We are officially immersed in all that the “back to school” season brings. Instead of dreading the typical routines and all the scheduling this time of year brings, we are embracing the changes and almost viewing them as “New Year’s Eve” resolutions! Keeping with our “healthy living” outlook, we are re-energizing our usual routines. Trying new recipes feels right this time of year.
The temperature has officially dropped a bit here in the northeast and that led to us unearthing our crock pots this week from storage. But beautiful seasonal fruits and veggies still abound in the stores so how can we marry the desire to cook comfort food when we are still in the barbecue/grilling mindset? How about these ideas for a start:
Stuffed Peppers in the Crock (inspired by our friend, Melissa)
You’ll need: Six colorful peppers, 2 lbs. of chop meat, one cup of rice, a small can of tomato sauce and whatever seasonings you like.
Mix the chop meat, rice, a few tablespoons of the sauce and seasonings (we used onion powder, salt, pepper and dill). Cut off the tops of the peppers and scoop out the seeds and membranes. Fill each pepper with the meat mixture and place upright in the crock pot. Pour a little sauce on the top of each pepper. Cover and cook on low six to seven hours until meat is fully cooked.
Then we got a bit creative! We took the tops of the peppers that were cut off, dipped them in our favorite salad dressing, then breadcrumbs and baked them in the oven for 25 minutes on 375 degrees. Pepper rings!!