Crock-Pot SCVT650-PS Owner's Manual page 15

STUFFED GREEN BELL PEPPERS
1 package (16-oz.) frozen corn
2 cans (15-oz.) red kidney beans,
drained and rinsed
1 can (28-oz.) diced tomatoes
⁄ cup salsa
1
2
6-8 green bell peppers,
tops removed and seeded
Combine all ingredients, except
mixture. Arrange peppers in stoneware. Cover and cook on LOW 6 to 8 hours (HIGH: 3 to 4
hours). Sprinkle with remaining cheese during last 30 minutes of cooking.
ZUCCHINI-TOMATO STRATA
8 medium zucchini, sliced
1 onion, chopped
4 cloves garlic, chopped
16-oz. fresh mushrooms, sliced or 1 can
(4-oz.) sliced mushrooms, drained
8 roma tomatoes, sliced
2 cups Cheddar cheese, shredded
Arrange half of zucchini slices in stoneware. Top zucchini slices with half the onion,
half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and
garlic. Arrange sliced tomatoes over top.
Combine juice, basil, oregano, salt and pepper; pour over casserole. Cover and cook
on LOW 6 to 8 hours (HIGH: 2
cheese during last 10 to 15 minutes.
RECIPES
⁄
cup cheese and green peppers. Stuff peppers with this
3
4
⁄ -inch thick
1
4
⁄ to 3 ⁄
1 1
2
2 cups cooked rice
2 teaspoons Worcestershire sauce
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
2
⁄ cup chopped onion
1
2
3 cups reduced-fat Cheddar cheese,
shredded, divided
1 ⁄ cup spicy vegetable tomato-juice
1
2
cocktail
2 teaspoons dried basil
2 teaspoons dried oregano leaves
1 teaspoon seasoned salt
⁄ teaspoon ground black pepper
1
2
2 cups stuffing croutons
hours). Top with stuffing croutons and
2
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