Crock pot stuffed peppers

The summer is ending, the nights are getting cooler, and it's a perfect time to get the crock pot out! Using the crock pot in the fall and winter is my favorite thing because it is so easy!

I changed up the traditional stuffed pepper recipe and used sausage and risotto inside. It came out SO good and I can't wait to make it again! These can be made the day before and cooked the next day in the crock pot! 

You will need:

• crock pot

• 6 bell peppers (red or green)

• 1 package (about 1lb) of sweet sausage out of the casing. 

• 5 cups of home made red pasta sauce (or 1 jar of store bought is fine)

• 3/4 cup risotto/arborio rice

• 1 1/2 cup of chicken broth

• 1 package shredded or fresh mozzarella 

• 1 1/2 cup Parmesan cheese

Start by washing the peppers, cutting off the tops and taking out the seeds. Very important- poke 4 holes in the bottom of each pepper for liquid to escape. 

Trim the ends of the tops and dice. 

In a non stick sauté pan, heat a few tbspn of olive oil, and begin cooking the sausage on medium heat, breaking the meat up into smaller pieces. 

Add the diced pepper to the cooking sausage. 

Meanwhile, in a microwave safe bowl, combine the chicken broth and rice. Heat in the microwave for about 12 minutes or until the broth has been absorbed. 

Add to a bowl the cooked sausage and peppers, 1 cup red sauce, rice, 1 1/2 cups Parmesan cheese, and salt and pepper to taste. 

Mix together and stuff the peppers. 

Fill the bottom of the crock pot with a layer of sauce, add peppers then top with more sauce. 

Heat on low for 4 hours. When ready to eat, top with mozzarella, serve when the cheese is melted. 

Enjoy!!!!

I didn't get a picture of the gooey melted cheese when it was done because we ate it so fast, BUT it was delicious! :) 

Lemon Spinach Shrimp

Shrimp with lemon, spinach and tomatoes in a garlic white wine sauce. This recipe is perfect for the end of summer. It's light, quick, and refreshing! 

You will need:

• 1 1/2 lbs of peeled and deveined jumbo shrimp 

• 1 bag of fresh spinach 

• 3 tablespoons minced garlic 

• 2 packages of cherry tomatoes halved 

• 2 cups white wine

• 1 box spaghetti 

• zest of 2 lemons

• juice of 2 lemons

• salt and pepper 

Start by boiling a pot of water. Then in a sauté pan, heat a few tablespoons of olive oil. Sauté shrimp until the shrimp are just pink. Immediately remove shrimp and set aside. 

Add the garlic, tomatoes, spinach, and wine and bring to a boil. Reduce to a simmer and add the lemon juice and lemon zest. Add salt and pepper to taste. 

Once the pot of water is boiling, add salt and the pasta. 

Add cooked pasta to sauté pan and toss together. The lemons, tomatoes and wine will reduce to a nice light sauce. Enjoy!