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Christmas came and went so quickly this year- I am still blinking at the thought that it is already week two of 2012. I was spoiled beyond words by my sweet Fireman.. and among my spoiling came his presentation of a brand new (bright and shiny) slow cooker. I can see my face in it..and I polished it before I put it away- feeling halfway guilty that I didn’t wrap it in it’s original plastic packaging.
What? I didn’t want it to get scratched.
What in the world could I possibly make for our first meal out of this beautiful electric?
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Something colorful, I assume. I grabbed up some bell peppers earlier in the week while they were on sale, thinking ‘I’ll stuff these with something and put them in the oven..’
Or how about.. my spaaaakkkllley slow cooker?
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Sweet yet bold, bell peppers team well with other flavorful ingredients such as capers, garlic, fresh herbs, olives, tangy cheeses, like the goat varietes.
I always have some cheddar.. at least 3 onions, and a couple cans of tomatoes for safe keeping. So- those ingredients made thier way into these stuffed bad boys, along with a few other things.
But, when cooked, they grow soft and luscious, and their flavor sweetens and mellows. And as an added bonus, their gorgeous colors―red, orange, yellow―can brighten and enliven plain dishes.
Bell peppers take well to all sorts of cooking methods. They can be baked, stewed, sautéed, grilled, roasted, or stir-fried… and to my tastebud’s enjoyment today, stuffed to the brim and slow cooked.
Excuse my gigantor hand and trigger finger. The camera adds ten pounds? Yes, if that is in relation to extremeties.
Whoa. Speechless here…
If that doesn’t make you want to make some, wait- who am I kidding. I know you are planning out your meals as we speak- and these peppers will be on there somewhere.
In a large mixing bowl, combine sirloin, and the next 14 ingredients (through egg). Mix well to incorporate. Cut the tops off the green peppers and remove seeds and ribs from the inside. Stuff each pepper with about 1 cup of the beef mixture. Arrange peppers, stuffed side up, in a large slow cooker and pour chicken broth over top. Cover and cook on HIGH for 5 hours, or on LOW (recommended) for 8 hours.