Close-up of a stuffed bell pepper topped with melted cheese, filled with a mixture of ground meat and vegetables, placed on a metallic surface with a partially visible yellow bell pepper nearby.

Savory, spicy, and sweet from the slow cooker

By Paula Dream (AKA Kale Haygood)

I am assuming everyone survived all the ghost and goblins. On to our recipes, because once again I have some new dishes for you to try.

I have been asked about my method of making stuffed peppers. There are so many ways, but here’s one that’s just a little different. This is not your “conventional†method of preparation of this dish, but sure comes out good! Also, here is an easy homemade salsa that is just plain old fun to make. Tell your friends at your next “ho-down†you made it yourself to go with those chips. Then let’s finish with fantastic desert. Enjoy!

Thanks again for the questions and comments. And big thanks for supporting our advertisers. They help make MONTROSE STAR possible.

STUFFED SEMI-SWEET BELL PEPPERS
2 medium red bell peppers
2 medium yellow bell peppers
2 medium green bell peppers
1 14-ounce jar spaghetti sauce, divided
1pound ground beef or Italian sausage
3/4 cup brown rice, uncooked
3/4 cup onion, diced
1/2 cup Roma tomato, chopped
1/4 cup fresh parsley
2-to-3 tablespoon olives, sliced
1/2-to-3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2-to-3/4 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper

Cut off tops of peppers and save. Clean out inside of peppers, removing seeds and ribs.  Pour all but 3/4 cup of the spaghetti sauce remainder in the slow cooker. Chop the pepper tops, place in a large bowl and thoroughly combine meat, all spices, rice, and sauce. When ingredients are evenly combined, stuff peppers with equally until all mixture is gone. Place peppers slow cooker and cook on low for four to five hours, or until peppers are tender.

CROCKPOT SALSA
10 to 12 plum or Roma tomatoes
2 garlic cloves (or more, to taste)
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro
1/2 teaspoon seasoned salt

Cut a small slit in two of the tomatoes and push a garlic clove in each slit. Place the tomatoes and onion in the slow cooker. Cut off the stems of the jalapenos (for a milder taste, remove stems and seeds), and add to the cooker. Cover and cook on high for about three hours. Vegetables will be soft, and some may be slightly browned. Cool. Place vegetable mixture, cilantro, and salt into blender or food processor, processing until smooth.

FRUITY, EASY CROCKPOT DESSERT
1 can cherry pie filling (or your favorite flavor)
1 box yellow cake mix
1/2 cup butter, melted
1/3 cup walnuts or nuts of your choice

 Place pie filling in the slow cooker. In a separate bowl, combine butter and cake mix ’til crumbly. Sprinkle over pie filling. Top with nuts. Cover and cook on low for about two to three hours. Serve with ice cream.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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