Monday, March 21, 2011
WC #3 Update - Slow Cooker Stuffed Peppers Review
I made The Deen Brothers Lighter Slow Cooker Stuffed Peppers for supper tonight. I served it with peas & carrots and garlic cheddar biscuits.
In my usual style, I made a few changes to the recipe. I added mushrooms when I was sauteing the onion, garlic and zucchini. I left them in big chunks so the non-mushroom eater could easily pick them out. I also browned the turkey before I put it in the peppers. The recipe didn't say to do this, but I was a little concerned that it wouldn't get cooked all the way in the crock pot.
Ease: This was a relatively easy recipe to make. It took me about 30 minutes to prep. That time did include figuring out how to use my new slicer/shredder that goes with my KitchenAid mixer.
Cost: Most of the ingredients are staples in our house. I don't always have ground turkey, but I found it pretty cheap last week and bought several pounds to put in the freezer. The zucchini isn't a staple right now, but once our garden starts producing we will have tons! The peppers were the most expensive part, but they are kind of pricey right now. I did find a bag of 6 yellow/orange/red peppers at Sam's for less than $5 the other day, which was a good price. Again, once our garden is producing we will have lots of peppers.
Taste: Chris and I both agreed that it needed more seasoning. It definitely needed a little more salt. I might also try to add some other herbs in the mixture next time. The texture was also odd. I cooked it in the crock pot on low for 6 hours, which I think was a little too long. The pepper was very mushy and the filling was also kind of mushy. I think also leaving the rice uncooked might help with the texture. Next time I will probably only cook it for 4 hours. Otherwise, it was a very good recipe.
Nutrition: The only "processed" part of this recipe was the shredded cheese and marinara sauce. Everything else was fresh, whole grain, and meat.
Overall: 3 out of 5 stars