The winter is rolling in and with the change in temperatures it is the perfect time to change up your meal plan. A common complaint I hear when working with people is how they get stuck eating the same meals week in and week out. It is so easy to do! One way I challenge this in my own meal planning is to use the seasons as a guide and to keep trying out new recipes every week. The slow cooker is now out again, everytime I use it I forget how easy it is to stick in a few ingredients and come back to a delicious meal. So here are a few recipes to hopefully inspire you, time savers as you can prep them ahead of time and let them cook as you go about your day.
Slow Cooker Stuffed Peppers
- 4 peppers,
- 1 tbsp olive oil
- 8 rashers back bacon, chopped
- 1 onion, diced
- 2 cloves garlic, crushed
- 160g frozen peas
- 160g mushrooms, chopped
- 2 pouches ready cooked quinoa
- 1 tsp cumin
- 1/2 lemon, juiced
- 1 handful parsley, chopped
- 120 g mozerrella
Slice the peppers in half, scoop out the seeds and remove the stalk. If they are small pepppers slice off the top and remove the seeds.
Heat the oil, cook the bacon, onions and garlic over a moderate heat.
Add in the frozen peas, mushrooms and quinoa, lemon juice and cumin.
Remove from the heat, stir through the parsley and press the mixture into the peppers.
Place the peppers into the slow cooker and cook for 5 hours on low.
Serve with a green salad.
Have a browse through these other slow cooker recipes on the blog:
Slow Cooker Lamb Tagine with Butter Beans – this is so delicious and great for little ones who are not fans of chewy meat. The butter beans help reduce the amount of meat you need to use too.
Family Friendly Coconut Chicken – a fragrant, mild take on a chicken curry that goes super well with rice/naan. We like to serve it with homemade Sri-lankan style flatbreads.
Slow Cooker Bolognaise – whilst a bolognaise doesn’t take that long to cook on the hob, there is something nice about this simmering away all day.
Moroccan Style Tagine – seriously yummy and this works well without the chicken too, just add extra veggies and some beans plus apricots.