Stuffed Poblano Peppers

• 6 poblano peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Preparation:

Directions for stuffed peppers with ground beef and rice

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

Peperoncini Beef Sandwiches in the Crockpot

2 pounds beef chuck roast (frozen is okay)

one-half jar(16 oz.) peperoncini peppers (the whole jar was sooooo salty, so use only 8oz.)

optional:

6 ounces sliced mozzarella or Swiss cheese

6 hamburger buns or French rolls

Oh Steph. You must really have lost it this time. You're trying to tell me that all I have to do is pour a jar of peperoncinis on top of a hunk of beef (and it can even be frozen?!) and it'll cook all day and the meat will tenderize and shred all on it's own and I can come home after a long day at work and have a totally delicious meal?

Yes.

The crockpot rocks!! I used a 4-quart slow cooker, because it was already out on the counter top, but a 6-quart would be just fine. Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with a slice of cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.

Easy-peasy.

The Verdict.

This is a great sandwich. I was concerned that the tang and spice from the peperoncinis would be too much for the kids. It wasn't. They didn't want any of the "green things" in their servings, but ate their sandwiches happily (Adam ate the green things, in case you wondered).

Since the meat gives off so much of it's own juice, the tanginess mellows a lot and the flavor is a slight vinegary heat, but it's not muted. It's just perfect. I used mild peperoncinis, but if you like things hot--choose a spicier variety.

Source:

http://crockpot365.blogspot.com/2011/01/peperoncini-beef-sandwiches-slow-cooker.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AYearOfCrockPotting+%28A+Year+of+Slow+Cooking%29

Crockpot BBQ Sandwiches

2-3 lb. chuck roast. cubed
1 pkg. dry onion soup mix
12 oz. regular cola, not diet

1. Place meat in crockpot.
2. Sprinkle with soup mix. Pour cola over all.
3. Cover. Cook on low for 8 hours.

For sandwiches, shred with spoon, (It should be that easy. If it fights with you, it's not done!) mix with sauce and serve on buns.


Variation:
Layer 4 potatoes, sliced,  4 carrots, sliced in bottom of pot. Place meat and the rest of ingredients on top. Cook as directed.

Cowboy Casserole

This has kidney beans and green chilies and doesn't show the potatoes.

1 onion, chopped
1.5 lbs. cooked ground beef, drained
6 med potatoes, sliced 1/4 " thick
1 clove garlic, minced
16 oz can ranch beans, including liquid

15 oz can diced tomatoes, mixed with 2 T flour, with liquid.
1 t salt
1/4 c pepper

1. Layer onion, beef, potatoes, garlic and beans in crockpot.
2. Spread tomatoes on top. Sprinkle with salt and pepper.
3. Cover. Cook Low 5-6 hours or until potatoes are tender.

One-Dish Chicken Supper

4 boneless, skinless chicken breasts

10.75 oz can of cream of celery, or chicken or mushroom soup
1/3 c milk

1 pkg stuffing mix with seasonings, (chicken flavor is good)
1 2/3 c water

1. Place chicken in crockpot.
2. Combine soup with milk. Pour over the chicken.
3. Combine stuffing mix, seasoning packet, and water. Spoon over the chicken.
4. Cook on low for 5-6 hours.

Slow Cooker Chicken

This has a few peas and red pepper.

1 envelope Onion Soup Mix
2 c sour cream
10 oz. can cream of mushroom soup (I have used cream of chicken and added canned mushrooms too)

6 boneless, skinless chicken breasts (smallish ones, it's all got to fit in the crockpot)

1. Combine soup mix, sour cream, and canned soup in crockpot. 
2. Add chicken, pushing it down so it is submerged in the sauce.
3. Cover. Cook on lo for 8 hours.

Serve over rice or noodles.

Swiss Steak

1.5 pounds of round steak, 3/4" thick

2-4 T flour
1/2 t salt
1/4 t pepper

1 med onion, sliced
1 carrot, chopped
1 rib of celery, chopped

14.5 oz. can of diced tomatoes

1. Cut steak into serving-sized pieces.
2. Combine flour, salt, pepper and put into plastic bag.
3. Add steak to bag and shake to coat the meat.
4. Place onion, carrot, celery in crockpot and cover with tomatoes.
5. Cover and cook Low 8-10 hrs, on hi for 3-5 hours.

Serve over rice or noodles.