Slow Cooking Thursday 2/22/07

I am a little late getting my post for today up, but we have had a full day!

I have tried a few vegetarian recipes lately, and these were surprisingly good.

Black Bean Stuffed Peppers

Ingredients:
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
2 15-oz cans black beans, rinsed and drained
6 tall green bell peppers, seeded and cored
1 cup reduced-fat Jack cheese, grated
1 cup tomato salsa
1/2 cup fat free sour cream

Directions:
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve each pepper with a dollop of sour cream.

Recipe originally found here.

This is another of my favorite crockpot recipes.

Crockpot Chicken Breasts with Bacon

4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
1 Tbsp flour
bacon slices

Wrap one uncooked bacon slice around each chicken piece and put them in crockpot.
Mix sour cream, undiluted cream of chicken soup and flour and pour over chicken.
Cook on low 6 to 7 hours.

If you would like to see more recipes, or add your own, visit Sandra at Diary of a SAHM.

Happy Thursday!

Comments

[annie]

Wow, these both look so good!
thanks.
blessings~
Annie

[Rona]

I think it's great to include a meatless meal once a week. Now, I just need to get my family on board.