Stuffed Bell Peppers
2 large green bell peppers, halved, seeded and cored
½ lb ground sausage
½ lb ground beef
½ cup finely diced mushrooms
¼ cup finely diced onions
1 teaspoon salt
½ teaspoon ground black pepper
24 ounces prepared salsa
Combine ground sausage, ground beef, mushrooms, onions, salt and
pepper. Fill each bell pepper half with meat mixture. Place filled
peppers in bottom of large removable stoneware. Top with salsa. Cover
with divided removable stoneware dish.
Sweet Peas
3 cups frozen sweet peas, defrosted
2 tablespoon butter, melted
½ cup ricotta cheese
1 cup chicken broth
Combine peas, butter and cheese. Stir gently. Add to one section of the divided removable stoneware dish. Add chicken broth.
Red Cabbage
3 cups chopped red cabbage
4 tablespoon butter, melted
¼ cup onion, finely diced
1 teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, chopped
1 teaspoon dry basil leaves
1 teaspoon dry oregano leaves
1 teaspoon dry thyme leaves
¼ cup apple cider vinegar
Combine ingredients and stir gently. Add to one section of the divided removable stoneware dish.
Cover with the glass lid and cook on low for 6 – 8 hours.