Feeling Stuffed

Fall is here! In my humble opinion, it is the most wonderful time of the year. The crispness in the air, the warm colors of the foliage, and seeing pumpkins galore brings a smile to my face. In addition to those things, there is Halloween!

Growing up, this holiday stood out to be my all time favorite. Halloween always gave me the opportunity to turn into a character, and seeing how I was one of the most dramatic children on earth, this fit me well! I had quite a few of the great costumes that were the soft plastic smock and the harder plastic mask. Remember those from the 80’s? My favorite was Little Orphan Annie of course. The worst was when it was cold outside and my mom would make me wear a jacket over my costume. I always cried because I was sure my adoring fans, my neighbors people handing out candy, would have no idea who I was dressed up as. As the years went on my costumes got more generic; a ghost, a dead girl, a princess, my mom in the morning. But it never lost it’s fun. No matter what I wore I always ended up with a bag full of candy to eat.

This year Halloween will have new meaning to me. Little Quinn will take her first trick-or-treating adventure. I found an adorable cow costume that is nice and heavy, so there is no chance of me making her wear a coat.

Another part of fall that I enjoy are the foods that are in season.

These days we are still seeing some great tomatoes, which I tend to adore. There are some other great veggies showing their face as well. Brussels Sprouts, Apples, Acorn Squash, the list goes on and on.

Last week Quinn and I went to my mother-in-law’s home for a visit. She had some great success with the peppers in her garden this year, and I was lucky enough to be sent home with some. My mom taught me that a wonderful thing to do with peppers is to stuff them and stick them in the crock pot. Super easy. Super delicious.

Here is my vegetarian version of her stuffed peppers.

Vegetarian Stuffed Peppers for the Slow Cooker

serves 4

6 medium or 4 small green peppers

1 c long grain brown rice

1 bag Morning Star Vegetarian Sausage Crumbles, thawed

1/2 shredded cheddar cheese

1 c cooked spinach, chopped

2 28 oz cans crushed tomatoes

1 Tb olive oil

1 small onion

3 cloves garlic, chopped

1 Tb oregano

1 c water

Slice the tops off of the green peppers and clean out the insides. Set aside.

In a medium saucepan, heat olive oil. Add onions and saute until translucent. Add garlic and cook for an additional 1 minute. Add crushed tomatoes and oregeno. and simmer for 10 minutes.

In a large bowl, mix uncooked rice, veggie crumbles, cheese, and spinach. Add four 1/4 c of crushed tomato and stir. Take mixture and stuff each pepper until well packed.

Add water to crushed tomatoes. Pour a small amount of tomatoes on the bottom of the slow cooker. Enough that you can no longer see the bottom.

Place stuffed peppers stuffed-side up on the slow cooker. Depending how wide your slow cooker is, you may have 2 layers of peppers. Pour remainder of sauce in the cooker, making sure each pepper has sauce covering the top.
Place lid on slow cooker and cook on high for 3-3/12 hours until rice is cooked. Or you can cook it on low for 5 1/2 hours.

5 thoughts on “Feeling Stuffed

  1. emstitt

    It will be so fun with Quinn this year!! We wanted to go to so many more with Julia at that age, but didn’t want the candy! Have you heard of the Halloween Fairy? Something about leaving the candy on your front porch and she gives you a present in exchange. Pretty nice tradition!

    Julia is going to be Snow White, and Evan an apple if I can come up with a homemade hat for him. 🙂 Thought that would go together!!

    Reply
  2. Johanna

    Excuse me? Did you say “great” and “brussel sprouts” in the same sentence? Crazy lady! Hope things are going well!

    Reply

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