Super Easy and Delicious Crock Pot Stuffed Peppers

Ok, as my time is being sucked away by my summer-time children, I realize the only way to keep up with this blog is to keep it short and simple!  So here it is!  I needed to make a quick dinner before heading out to my daughter's softball practice.  I found this in the freezer and concocted the following recipe:

Stuffed Peppers in the Crock Pot

4 Red Peppers, washed, tops cut off and insides cleaned out
1 bag of Birds Eye Steamers Brown and Wild Rice with Corn, Carrots and Peas
1 can of Sweet Corn, drained and rinsed
1 can of Tomato Sauce
Cubed Monterey Jack Cheese (or any cheese you have on hand)
Salt to taste

Cook rice according to instructions.  Mix corn and cheese with rice.  Add salt to taste.  Scoop rice mixture into each pepper.  Pour a little sauce on bottom of crock pot.  Place peppers in crock.  Pour remaining sauce over peppers.  Cook on high for 2-2 1/2 hours or low for 3 1/2-4 hours.  Enjoy!



Here is a newborn summer set I made for a customer.  It's a cotton/linen blend perfect to keep baby warm and cool while heading in and out of air-conditioning.