Thursday, July 11, 2013

No Oven? Still cooking!

I had to improvise on:

Super Quick Stuffed Bell Peppers

For 6 medium peppers: Cover and cook on low for 8-10 hours.   Another recipe said 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.

I like to use cauliflower and kale instead of rice.  I mostly follow the recipe from "Internal Bliss." I use left over taco meat, and add the 2 veggies, sauteed.   I like to cut the peppers lengthwise, instead of the tops off as shown here, because you can put more stuffing per pepper. 

I'm freezing the peppers to see if it shortens the cooking time.

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela