Crock Pot Stuffed Peppers

Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family.  I finally decided I was going to make them anyway.  There were gobbled up in no time.  This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot.  About 15 minutes before serving they are topped with cheese.  Delicious.

The family really enjoyed this dish.  I see more Stuffed Peppers for dinner in our future.

CROCK POT STUFFED PEPPERS

From The Country Cook

Ingredients

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Instructions

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.

About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Serves 6

Instant Pot Creamy Gnocchi Soup

Another great Instant Pot soup for the cold weather.  I loved this soup.  It had a rich velvety texture and was very hearty.  The gnocchi was a great addition.  A nice change from traditional noodles.  

Instant Pot Creamy Gnocchi Soup

From Simply Happy Foodie

Ingredients

6 slices Thick Cut Bacon, chopped in bite sized pieces

2 Tbsps Butter

1 Onion, chopped

3 large Carrots, chopped

1 Bay Leaf

2 ribs Celery, chopped

6 cloves Garlic, pressed or finely minced

1 sprig Fresh Rosemary, about 5 inches long

1/2 tsp Basil, dried

1/2 tsp Thyme, dried

1/4 tsp Poultry Seasoning

2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Pepper

4 cups Chicken Broth, low sodium

2 to 3 Chicken Breasts, uncooked, boneless, skinless

16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)

1/2 cup Parmesan Cheese, grated

5 oz Baby Spinach, fresh

1 cup Heavy Cream

Instructions

1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

3.Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

4.Add the chicken broth. Stir.

5. Add in the chicken breasts.

6. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Cancel the sauté function.

7. Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Remove the chicken breasts to a bowl and discard the bay leaf.

Turn on the sauté function again.

8. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Cook the gnocchi until it floats to the top. Just a few minutes.

Meanwhile, shred the chicken breasts.

9. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Add the chicken back in, and the spinach. Stir.

Stir in the heavy cream.

Serve hot.

Serves 8