This Week's Menus
- Swedish Meatballs (Ikea), boiled potatoes, cinnamon honey carrots
- Pork Loin Roast, baked sweet potatoes, corn
- Stuffed Peppers in the Crockpot, mashed potatoes
- Crockpot Greek Lemon Chicken, rice, home canned green beans
- Pulled Pork sandwiches from leftover pork roast, cole slaw, 3 bean salad
I got the pork loin roast on a buy-one-get-one-free sale and the ground sirloin was free with a coupon when I bought both hamburger buns and beans. LOVE those kind of deals!
Stuffed Peppers in the Crockpot with OAMC* option
Serves 4 - 8
4 bell peppers
1 lb. ground sirloin
1 cup cold cooked rice
3 tablespoons dried minced onion (or 1 cup very finely minced fresh onion)
2 garlic cloves, grated on the microplane
1 tablespoon Italian seasoning
1 egg, beaten
2 tablespoons gluten-free quick oats
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 oz.) jar traditional style pasta sauce (not marinara - it will get watery)
Spray interior of crockpot with non-stick. Reserve 1/2 cup of pasta sauce and pour remaining sauce into crockpot.
Cut tops off peppers. Discard stems, keep tops and mince. Discard seeds. Check to see if pepper will stand upright. If it won't, trim the base without cutting through to center, so it will stand upright.
In a large bowl, combine beef, cooked rice, pepper tops, onion, garlic, Italian seasoning, egg, breadcrumbs, salt, pepper and 1/2 cup of the pasta sauce. Mix well.
Fill each pepper with meat mixture, pressing firmly, mounding it on top. *Prepare to this point for OAMC; tightly wrap individually in plastic, place in ziptop bag and freeze. Unwrap frozen and thaw upright before proceeding.
Place peppers into crockpot. Spoon some of the sauce onto each.
Cook on Low 6 - 8 hours or on High 4 - 6 hours. Test temperature for doneness at minimum time.
Leftovers reheat well in microwave.
*Once A Month Cooking