Recipes for the crockpot are coming along slowly but they are coming. The crockpot just isn’t my preferred method of cooking so I just don’t think of using it. When I do, it takes a lot of experimentation to find what works and what doesn’t. Right now, my biggest problem is that to work well my 2 quart crockpot needs to be at least 1/2 but no more than 2/3 full. I need 4 to 6 cups of food for it to work well. My recipes aren’t usually for that much food.
The timing of the food is also an issue. I use my crockpot overnight. I need recipes that take a minimum of 5 hours to cook through but not overcook. I am still trying to find those recipes.
One crockpot recipe I have tried and liked was the stuffed green pepper recipe from The Family Freezer. I chose stuffed green peppers because I had leftover pasta sauce and ground beef that needed to be used before I went home for Christmas. This recipe is a good example of the timing issues I am having with crockpot recipes. The recipe said to cook from frozen for 6 to 8 hours on low. My peppers were cooked until the pepper was tender and the meat cooked through in 3 hours on low in my crockpot. So the first time you make any crockpot recipe check it at halfway through the cooking time.
Stuffed Green Peppers
Adapted From The Family Freezer
1 1/2 tsp olive oil
1/2 lb ground beef
1/2 large onion, diced
1 garlic clove, minced
2 small bell peppers, any color, tops cut off and guts cleaned out
2 cups pasta sauce, 2 tablespoons reserved. I used Simply Ragu, you can make your own sauce.
In a small bowl, combine the ground beef, onion, garlic and the reserved 2 tablespoons of pasta. Divide the meat mixture in to 2 equal parts and stuff each half into a bell pepper. Add oil to the bottom of the crockpot. Place the stuffed peppers on the bottom of the crockpot and pour the remaining sauce over the peppers. Cook on low 6 to 8 hours.