Practical Slow Cooker Magic

Last night, we were tempted to stay home and just have leftovers.  No, it wasn't because we were too lazy or tired to go out.  Rather, it was because Thursday, I had made my "healthier" slow cooker stuffed peppers. They were delicious.  So yummy in fact, we were looking forward to having the leftovers.  I think I can safely say they were probably the best I’ve ever made, positively bewitching.  Like my mom taught me, I just used a little cooking magic.

I can remember when I was a little girl.  My mom made the best cupcakes ever.  She never ever made them from scratch. I wasn't raised by Martha Stewart.  Mom's cupcakes originated from a simple box brand, but they tasted better than any one else's cupcakes (granted my exposure and experience with food was not as worldly at the time).   

How did she do it?  She tweaked the recipe on the back of the box.  Sometimes, it was a small change like using milk instead of water and sometimes, for bigger dishes, she made grander, braver tweaks.  Mom liked easy and on busy days, so do I.  One thing though...mom never had a slow cooker.  I have found that, with a slow cooker, I can create amazing dishes using a few minor substitutions (like mom) and well…using a bit of practical magic.  

Try this one…

Cut about five green peppers in half lengthwise, take out the innards, and wash.  Set aside to dry. 

You will need one package Spanish rice mix.  Keep the seasoning packet and toss the rice.  Now, combine one pound (maybe a touch more) ground turkey, one cup whole grain brown rice, ½ cup diced celery,  ½ sweet onion, and one egg in a bowl.  Mix it good.  Don’t fret about getting messy.  Get on in there and enjoy.  Squish it all together.  Really...try it.  Getting messy can be liberating.  

Now, divide the meat mixture evenly among the pepper halves. 

In a separate bowl, mix the seasoning packet from the Spanish rice mix, one can tomato soup (low sodium if you can get it), one cup water, and (this is important) one can petite diced tomatoes with green chilies (this is what gives it it’s kick). 

Set sauce mixture aside.     

Go to your slow cooker and pour in one can whole peeled tomatoes.  Lay one layer of filled Stuffed Peppers in slower cooker over the whole peeled tomatoes.  Pour half the seasoned sauce over the first layer of stuffed peppers.  Add a second layer of stuffed peppers, and then pour the remaining sauce over the top layer of stuffed peppers. 

It should be all the way to the top.  Don't worry.  Your caldron won’t bubble over. 

Cover the slow cooker and cook on a low setting for 10 hours.  Yes, I said ten hours.  Look at it this way.  You can work out, shop, whatever you wish.  No need to hover.  The slow cooker does all the work for you. 

When you open the cooker, the smells permeate the room and all of a sudden...everyone is hungry.  Add a side of whole wheat biscuits, or rolls and there you are.  

There will be all sorts of wonderful yummy noises around your table and you know what? 

They won’t whine about the fact that you made their stuffed peppers with ground turkey and whole grain brown rice (in lieu of the traditional ground beef and white rice). 

They won’t think twice about the healthy options you made.  They’ll just smile believing it was some wonderful spell you cast on them, a bit of mom’s slow cooker magic.