The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

That seems high, I get it at Costco, roughly over 4 lbs for $28

 

Ya no doubt it sucks. Maybe I should make prime rib and broccoli instead for that price.

 

https://youtu.be/Gijmh-3Idl4

 

Ohman....stuffed peppers, crockpot style. So good.
The stuffing will make two dinners worth.
My 6 y.o.'s favorite dinner.
Can post up the recipe if anyone is interested.

 

Post it up, curious to see how it compares to mine!!

 

Recipe or get out!

 

Right meow!

 

Recipe or Get Fu*k Out


Fify

 

Wow. You guys are a hungry crowd.




recipe....next post.

 

Tex-Mex Stuffed Bell Peppers
(from - The Complete Slow Cooker - America's Test Kitchen)
4 Peppers - 8oz. each
1 onion, chopped fine
6 garlic cloves, minced
2 T, chili powder
1 T, veg. oil
1 slice hearty white sandwich bread, torn into pieces
1/4 cup whole milk
S & P
5 oz. Monterey Jack, shredded
1 cup frozen corn
3/4 cup instant white rice
2 t minced canned chipotle chile in adobo sauce
12 oz. 85% lean ground beef
2 T minced fresh cilantro

1. Trim 1/2" off the top of each pepper, remove pepper "guts". Finely chop the tops adding them to the onion, garlic, chili powder, and oil.
Heat or nuke, until the onion is softened.
2. Mash bread, milk, 1 1/2 t salt and 1/2 t pepper into paste in large bowl using a fork. Stir in pepper mixture, 1 cup cheese, corn, rice, and chipotle. Add beef and knead with hands until well combined. Divide filling evenly among peppers, mounding slightly. *If you have left overs, freeze until needed for another batch.
3. Pour 1/2 cup water into slow cooker. Place stuffed peppers upright in cooker and sprinkle with remaining cheese. Cover & cook until peppers are tender, 4-5 hours on low or 3-4 hours on high.
4. Using tongs and a slotted spoon, transfer peppers to plates, discard cooking liquid. Sprinkle with cilantro.

 

Carnitas in the slow cooker today. Served with some peach salsa.

 

Got my un-deconstructed Italian beef goin on today. I couldn't find the gardienia so I opted for fresh spinach and shrooms with my banana peppers... Gonna slice the pinwheel and top with provolone. Marinated in zesty Italian dressing.

 

It was good, the meat was almost too acidic by itself though but I made some potato flat bread and it was perfect as a gyro.

 

Here is a better cross section I got for lunch today

 

Thanks to whoever posted the barbacoa recipe. Really tasty.

 

Dunno how I missed putting this in the crockpot thread since I kinda go some inspiration from here...
https://youtu.be/zf6FJDGlgYI

 

I did try this and it turned out great!! Definitely will be doing it again.
Thanks @uhplifted

 

I don’t like overly spicy, I mainly like the flavor. I usually use a mild salsa but for this I used medium and thought it was perfect.
I read that you lose a little of the heat because it gets diluted with the juices from the chicken.
I used La Victoria Thick and Chunky.

 

Tortilla soup