Meatloaf-Stuffed Peppers

Last week's tutorial was kind of fun so I thought I'd take another go at it, this time in the form of a recipe.

Today I'm going to show you how to make stuffed peppers in the crock pot.  I stuff them with a mixture that is essentially the same as my mother's meatloaf.  (The meatloaf uses bread instead of rice but other than that they're identical.)  My mother's meatloaf is the only kind I'll eat.  It is essentially an Italian meatloaf and you can also use the same mixture to make meatballs.  (I have and they're delicious.)

This recipe will make three or four stuffed bell peppers.  More on the numbers later...

The first thing I do is make some rice.

I make a half a cup.  

(Do you own one of these adjustable measuring cups?  They're great for keeping in a canister of flour, sugar, or rice.  I have attached an Amazon link at the bottom of the page if you're interested.)

I use a rice cooker but you can certainly go old school if that's how you roll.

While the rice is cooking I gather the rest of the ingredients for my stuffing:

 First is a package (1.25 lbs) of ground turkey.  You could also use beef.  If you use turkey I recommend using lean but not extra lean; that comes out too dry.  This package had Italian seasoning--which is fine--but you could also use plain.    

You'll also need two eggs...

...salt, pepper, garlic powder & parsley...

... Parmesan cheese...

...and an eight ounce can of tomato sauce.

(This is a gratuitous shot of one of my spice drawers.  I've attached a link to some jars at the bottom of the page if you'd like to recreate it.)

 Once you've gathered up all the ingredients, add the eggs to the turkey.

Now, here's where I get into trouble.  

You see, this is my mom's recipe.

This recipe holder is the bomb-diggity.  I. love. it.  See link below if you're interested.  

My mom is Italian.  She's an amazing cook.  And unless she's baking, she tends not to be too big on the measuring.  She'll say things like, "salt it until it tastes like something."  Um. Okay mom.  

(This is probably why I didn't cook until I was 35.)

 I've gotten a little more comfortable about the lack of measuring.  Here I am adding the salt.  It's maybe half a teaspoon??

There goes the garlic powder.  I put in quite a bit.  Maybe a tablespoon?

And just go nuts with the parsley.  Maybe a tablespoon+ for that...

Then add a big ole scoop of Parmesan, maybe 1/8-1/4 of a cup. 

  Now put in maybe 2/3 of the tomato sauce. 

At this point your rice should be ready.

 Go ahead and scoop it out...

...and add it to the turkey mixture.

Then you'll want to mix it all together.  I have always done this with my hands.  

Next you'll hollow out your green bell peppers.  Remember above when I said that the recipe makes three or four?  Well, it really comes down to the size of your peppers versus the size of your crock pot.  My strategy is usually to buy four peppers despite the fact that my pot typically holds only three.  

Well this time around I must have bought some tall skinny peppers because four would have fit just fine.

Except I didn't have four.  

I mean, I thought I had four.  

I could have sworn I bought four.

But when I went to the crisper to get them there were only three.  

I looked everywhere for that fourth pepper.  

I have a bad feeling it's somewhere in my trunk.

(Oh don't judge.  I know I'm not the only one with escaped produce rolling around in my car.)

Ahem.  So as I was saying...

The next step is to stuff the peppers and place them in the crock pot which has been generously coated with cooking spray.

Then you add a little more tomato sauce and some Parmesan cheese on top.

 

I cook mine on high for four hours.

After about an hour your house will begin smelling like my mother's kitchen.  

(You can thank me later.)  

When they're done remove and enjoy.

(And let me know how they turned out!)

Linking:

http://iamaddictedtorecipes.blogspot.com/2012/11/french-canadian-split-pea-soup-slow.html

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