I’ve tried a few different stuffed peppers recipes and this one is probably my favorite.
Here are some adjustments I made to this recipe:
- I added a couple cloves of chopped garlic
- I used turkey sausage. When I used two sausage links I felt like it needed more “meat to veggie” ratio so I ended up using 4 links, instead of 2. This actually made enough extra stuffing for 2 or 3 more peppers.
A couple notes**
Using instant rice is a MUST so that the rice cooks all the way through.
If you have extra stuffing and not enough peppers, just stick the rest of the stuffing in the dish and bake it. The stuffing is delicious enough to eat it on it’s own!
- 4 peppers (I used a variety of colors)
- 1/2 cup diced carrots
- 1/2 medium onion, diced
- The tops of the 4 peppers, diced
- 3/4 cup instant rice
- 1 medium can diced tomatoes
- 3 Italian sausages
- 1 tsp steak spice
- 1/4 tsp salt
- About 3/4 cup shredded cheese
- Cut the top off of the 4 peppers, clean out the innards, and place into a dish that will hold them all tightly.
- Into a frying pan, squeeze out the sausage from the casing, and saute with the onions, diced peppers and carrots until well cooked (I didnt add garlic, and after eating them I might add a clove or two next time).
- Add the can of tomatoes, rice and spices and mix to combine all ingredients.
- Scoop into the peppers, press well and fill to the top.
- Cover in tinfoil, bake at 350 for 35 minutes.
- Remove foil, top with cheese and cook for another 15 min.
What the heck is Pizzadilla?? Well, it’s a cross between a pizza and a quesadilla! I love this dish because it is much healthier than regular pizza. The recipe is shown in pictures because I think it’s pretty self explanatory (and easy!). The great thing is, you can add whatever you like! I used Mission’s Whole Wheat Carb Balance tortillas and turkey pepperoni. For the marinara sauce, I just bought sauce that was pre-made. I made this for dinner tonight but I was also thinking it would be good to make ahead of time for lunch to take to work. So does it taste more like pizza? Or more like a quesadilla? I’ll leave that for you to decide.
*Click on image to see it larger
I guess I have been deprived most my life because I didn’t know that tater tot casserole existed until my husband and I went to dinner at a friends house. It was love at first bite. When I saw this recipe, I knew I had to try it. Not only did the picture make me drool, but I love the fact that it is cooked in the slow cooker-you know me! In an attempt to make it a little bit healthier, I used turkey bacon and 1% milk. Green beans also served as a perfect side. Enjoy!
CHEESY CHICKEN TATER TOT CASSEROLE
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
Spray slow cooker with nonstick cooking spray.
Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Now top with 1/3 of the shredded cheese.
Add diced chicken on top.
Season with salt & pepper.
Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours.
Please note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).