Stuffed Bells plus Zucchini & Green Tomato Fritta

The Crock Pot Does All The Work For The Stuffed Bells

What's nice about this dish is that I prepared the meat stuffing the night before to save time.  Then, in the morning I stuffed the peppers and let them roast in a slow cooker, on low, for 7 hours.  I used 6 peppers; 2 green, 2 red, and 2 yellow peppers (enough for dinner and 2 lunches).  You'll find the recipe on Suzanne's web site.

While they were very good, they needed a little more flavor.  I think adding additional crushed tomatoes during the last 15-20 minutes would have helped.  As, a lot of the juices flowed to the bottom of the slow cooker.  And, I think 7 hours was too long because the larger peppers fell apart as I was taking them out of the slow cooker.

I did miss the rice, typically found in stuffed peppers, but the addition of mushrooms and canned green chili's were a nice change.  Also, when I re-heated the remaining bells for lunch, I added more sauce and a sprinkle of Montreal Steak Seasoning by McCormick to add a little more punch.  And, it was just what they needed.  They were fabulous!

As a side dish, I sauteed some sliced prosciutto and kale in some EVOO.  Start the kale first, and saute for 5 minutes.  Then add the prosciutto for another 5 minutes, or so.


Zucchini & Green Tomato Fritta (pg. 209) and two turkey sausage links. 

Before Suzanne Somers I never had a fritta before, but this was another outstanding breakfast dish.  It makes 6 servings, so that will last us for the next two breakfasts.  The portions are smaller than I thought they'd be based on other Suzanne Somers meals, so I'd recommend adding an extra egg (or two) if you're sharing this meal with a man, like I am.  They need a little more to eat.

The caramelized onions and shredded zucchini, mixed with eggs, were very satisfying as a breakfast entree.  Basically, you sautee the onions and zucchini.  Then add the beaten eggs; let them sit for a couple minutes.  Then, put the pan in the oven to finish them off.

And, if you can find them, the green tomatoes mixed with heirloom tomatoes were crisp and fresh and made a surprisingly enjoyable side dish.