Crockpot Monday - Stuffed Peppers
By: Amy Jeanroy
Published: May 2, 2011

Monday nights are crazy busy in our house. I use the crockpot on Mondays, to take the pressure off trying to whip up dinner when we finally get back home. We also avoid stopping at fast food, since dinner will be ready the moment we arrive. You can put things together to throw in before leaving in the morning, or fill the crock the night before, and simply transfer it from fridge to heating element in the morning.
When cooking in a crockpot, remember that things will not brown the way they do in the oven, so use recipes that do not require a crispy, golden crust in order to look appetizing.  Also, moisture will build up during the cooking process, so avoid adding too much liquid in the beginning (TIP: If your finished product seems too watery, remove the lid for 15 minutes, to let some moisture escape. )
Ready to break out your crock pot from the cupboard it has been gathering dust in? Try this recipe to get you started:
Crock Pot Stuffed Peppers - There comes a time in the summer, when green peppers are overwhelming every garden; including the farmers market vendors. Buy them up when they are inexpensive, and freeze them. I freeze them cored and cut in half, just to make stuffed peppers with. Thanks to Evolving Mommy, for tonight's dinner idea!