Thursday, March 13, 2008
Slow Cooker Thursday - Stuffed Peppers
It's Slow Cooker Thursday at Diary of a Stay at Home Mom. And it's a healthy, low fat option too!
1 Jar Marinara Sauce (My family likes Prego)
1 T Red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 c quick-cooking barley
1/3 c finely chopped onions
1/4 c raisins
1. Stir sauce, vinegar, cumin & cinnamon in a large bowl until mixed well Spoon 1.5 cups sauce into the bottom of a large slow cooker. Slice off top 1/2" of peppers. Remove seeds and reserve tops.
2. Add ground chicken, zucchini, barley, onion and raisins to remaing sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow cooker.
3. Cover and cook on low 5-6 hours until peppers are tender and instant-read thermometer inserted in filling registers 160. Serve with sauce.