My "Kitchen Creations" board has proven helpful in inspiring me to try new dishes. This is a pretty big deal for me because, as my mother will tell you, I've never enjoyed cooking. It's always just been something I've done out of necessity. Recently, however, I've started to enjoy my time in the kitchen, provided I'm not hungry or rushed in the process. I throw on a good playlist or audio book and can happily spend a couple hours working away. I know... it's surprising even to me!
To be completely honest, I'm still learning my way around the kitchen. I can follow a recipe, but I sometimes I have to call my sister (who studied culinary arts) to ask her what something means. And I'm not at all experienced enough or creative enough to just throw things together and know (or hope) the result will be fabulous. But we've all gotta start somewhere, right?
At the moment, the scent of crock pot stuffed peppers is wafting through my home, and since this is the second time I've made this recipe in recent weeks, I thought I'd share it for anyone looking to try something new. If it's easy enough for me to make and enjoy (twice, I remind you), anyone can do it.
Oh... and contrary to what anyone may have read on Facebook, I cooked these in my crock pot, not a cock pot. I'm still not sure what a cock pot is, but if you find one, let me know. :)
Crock Pot Italian Stuffed Peppers (adapted from Stephanie O'Dea)
- 4-6 large bell peppers, depending on the size of your crock pot.
- One package of Jennie-O Italian seasoned ground turkey, cooked
- 1 cup cooked brown rice
- 1 can of garlic and onion tomatoes
- 1 t worcestershire sauce
- 2 T ketchup
- 1 t black pepper
- 1/3 cup water
In a large bowl, mix everything except the water and bell peppers together.
Wash and clean out the bell peppers. Save the tops.
Pack each pepper with the ground turkey and rice mixture
Nestle the peppers into your crock and put the little pepper tops back on.
Pour in 1/3 cup of water around the bases of the peppers
Cook on low for 6-8 hours.