Recently I found a great source for some amazing cookbooks that can be ordered online and be directly mailed. Quail Ridge Press began nearly 40 years ago and continues to publish and showcase many regional and national cookbooks.
I have been cooking from Picnics, Potlucks & Porch Parties and have been enjoying every recipe that I have tried. This book is written by Aimee Broussard, food blogger and the 2013 Dixie Crystals Cookie Bake Off champion. Her recipes are delicious and I highly recommend this entertaining cookbook. She shares hostess ideas and great photos of almost every recipe.
The book includes party and menu planning, as well as beverages, appetizers, ideas for barbecues, casseroles, seafood, soups, salads, cakes, pies, sides and even recipes for the slow cooker.
I tried her slow cooker stuffed bell peppers recently and our family loved them. I adapted her recipe and scaled it down to a smaller quantity for us. It works well during the summer months as no oven is needed.
Gather these ingredients: 3 peppers, 1 pound ground beef, chopped white onion, green onions, 14 ounce can diced tomatoes, 2 tablespoons Worcestershire, 1 cup wild rice, salt, black pepper and 1 1/2 cups shredded cheddar cheese. Water for the slow cooker.
Clean and open up the peppers. Brown the ground beef and onions in the slow cooker.
Next, mix together the cooked ingredients from the slow cooker with the Worcestershire sauce, uncooked rice, salt, pepper to taste, and almost all of the shredded cheddar cheese in a large bowl. I used my Venn Kitchen mixing bowl which has become a favorite in my kitchen. Then, stuff the peppers.
Pour about 1/2 to 3/4 cup of water into the slow cooker. Place the peppers into the slow cooker and cover. Cook on low for 6 hours until the peppers are soft and cooked through.
Around 15 minutes prior to serving, the peppers can be topped with additional shredded cheese. I used shredded white cheddar cheese for this recipe.
These peppers are easy to make and cook without supervision in the slow cooker. This is a very tasty dish that can be adapted in many variations based on the colors of the peppers. The dish will also freeze well for great leftovers another day.
For more information on Quail Ridge Press, search them at quailridge.com
For more information on Venn Kitchen, follow them on Facebook.