I don’t use my crock-pot very often. The problem I have found with using the crock pot is that I either have to get up early in the morning to prepare the meal for the crock-pot or I have to work later into the evening to prepare the meal. I generally tend to stick with 30 minute meals that I can quickly prepare after work each day. Don’t get me wrong. I love the crock-pot. however, I already get up at 5:00 am and I just can not force myself to get up earlier to get a meal going in the mornings. After working all day, going to the gym, making dinner, starting laundry, and helping Madilyn with homework the last thing I want to do at night is prep a meal for the crock-pot.
Last week I had already prepared a weekly menu and gone shopping prior to learning that my oven would be nonfunctional for an extended period of time. I had purchased some beautiful green peppers, tomatoes, and ground lamb with the intent of making stuffed peppers. With my oven being broken I had to come up with a plan B for preparing these stuffed peppers. So after a long day at work I spent time prepping the peppers for the crock-pot. Thankfully, my wonderful husband helped me which cut my prep time in half.
I know most people use rice in their stuffed pepper mix. However, several years ago I started using shredded zucchini in the place of rice in many recipes. When we make stir fry with vegetables and fried rice, I use half rice and half zucchini. My family does not notice the difference and it is a great way to reduce grains and add vegetables. Zucchini also adds moisture to meat and helps it not dry out during the cooking process.
Upon my arrival home I was greeted with the smell of an already prepared dinner. The peppers were tasty and very filling. I did not make a side dish to be served with this meal because it already contained both meat and vegetables. I did however, put a bowl of fresh berries on the table.
Ingredients:
- 2 pounds of ground lamb (organic grass fed is best)– I used two pounds of meat because I cook enough of each dinner meal to provide lunch for the next day.
- 4 large bell peppers
- 1 large zucchini
- 1/2 yellow onion
- 1/2 red onion
- 1 cup mushrooms
- Spices of choice. I used garlic, sea salt, pepper, and cumin.
- 2 eggs
- 2 fresh pureed tomatoes. If you do not have fresh tomatoes you can use an 8 oz. can of organic tomato sauce.
Instructions:
- Cut off the tops of the peppers and remove the seeds.
- Using a knife make a small hole in the bottom of the pepper. Just one quick poke will do.
- Using a food processor chop the zucchini, onion, and mushrooms.
- Combine meat, vegetables, eggs and spices in a large bowl and mix thoroughly.
- Stuff the peppers. I pack the meat in tight and pile a little more on top.
- Place the peppers in the crock pot. Be sure that they are in an upright position.
- Place extra meat mixture in the center of the crock-pot. It will look like a mini meatloaf, and will help to keep the peppers in an upright position.
- Top the peppers and meat mixture with the pureed tomatoes or tomato sauce.
- Cook on low for 8 to 10 hours.
Photo by Donna