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My cousin, Tricia, recently created a recipe for Italian Stuffed Peppers. They looked good to me, but I thought I would miss the tomato sauce that usually tops stuffed peppers. Mr. V and I have made the Betty Crocker stuffed peppers* since college, and we love them; I was a little afraid messing with stuffed peppers might get me kicked out of the house.
The recipe kept talking to me, however, and when I saw these amazing sweet peppers at the farmer’s market here in Chattanooga, I could no longer resist the siren’s call.
I wanted to try something else this time, too. I’ve always hated blanching the peppers, then trying to handle them hot, then trying to get them to sit up in a baking dish and covering them with foil. It’s a pain in the neck.
So this time I went for the slow cooker, and I am glad that I did! A few hours on high and the peppers were just soft enough without dissolving. The depth of the slow cooker makes it easy to keep the peppers upright. Making stuffed peppers in a crockpot definitely works for me!
More crockpot recipes on Vanderbilt Wife:
*Does anyone else just LOVE the Betty Crocker Big Red Cookbook? We have that version, which was out when we got married, and the 70s version I used growing up. Betty is simply the best for easy recipes and directives on how to cook certain vegetables or cuts of meat.