Thursday, December 4, 2014

Slow Cooker Stuffed Pepper One Pan Meal (Crockpot) - Freezer Meals Dinner

 Talk about easy and delicious!!  These stuffed peppers and potato side dish will welcome you home with the most amazing aroma!! The aroma alone wafting from your slow cooker will have your running in for a taste...
Oh wait, that's me!!

That being said, I recently discovered, that my "other kitchen lights", over my sink are bright.  Not as bright as daylight obviously, but bright enough that I can start blogging again.  Mind you, I am still not a professional photographer (never claimed to be), but am so trying to get those amazing pictures that have all of us drooling.  Will I get there?  It's not looking that way...
Alas, I'm really descriptive, does that help?  *Didi looking around the room*

Okay, back to the recipe!!
So over the summer I bought 1/2 bushel of peppers.  I promptly took 1/4 of them and wash, diced and froze them on cookie sheets to have fresh diced peppers for the winter.  All the while, trying to drown out my mothers nagging voice incessantly minding me to watch out for the seeds.  Ugh!!
Then I took the rest of them of them and made them into stuffed peppers.  We had fresh summer stuffed peppers the first time, and then I proceed to make another 2 pans full, which gave me 4 freezer meals for the future.

This is the recipe I used for stuffed peppers; 

Stuffed summer vegetables - yemista 

I then prepared a couple of baking sheets full.

Froze them, then divided them by 5-6 in a package for later meals.  I know!!  *batting eyelashes profusely*

Ready for the other part of the instructions for the slow cooker meal?  Here we go;

4 large potatoes, peeled and quartered
1 can condensed cream of tomato soup
1 tsp salt
1 tsp pepper
1/3 cup fresh parsley, chopped *optional*
1/2 cup water
2 tbsp bread crumbs
2 tbsp olive oil

-Add your quartered potatoes to the bottom of your slow cooker.  Sprinkle with salt & pepper and set aside.

-In a small bowl, dilute your 1/2 cup water with your condensed soup and pour 1/3 of the soup over the potatoes, and then sprinkle with half of your chopped parsley.

 -Nestle your frozen stuffed peppers into the potatoes so they are standing upright.

-Pour the rest of the tomato soup mixture over the peppers and sprinkle your bread crumbs over the top of the peppers.

 -Now let's add on that amazing fresh parsley, just for a fresh flavor don't you know.  It's totally optional, but I highly recommend it!!

 -Drizzle with the olive oil, cover and cook on low for 6.5 - 8.5 hours.  My slow cooker always uses the 8.5 for some reason.

Now, when you come home, all you have to do is dish this baby up and watch your family dig in.  

Family friendly, easy, economical and best of all, delicious all in one pan!!  I love my slow cooker, her name is "Lola"!!  Cuz she is sexy and all...

Till next time!
Dishin with Didi