Bowling was cancelled again for this week as the renovations haven’t been completed. We are somewhat teed off about this but not much anyone can do. This means that when we do go back on August 6 it will be our last Summer League and will be for our banquet. We will be having Kentucky Fried for lunch. We haven’t had KFC for years and I have had a hankering for it lately. We will still be bowling after that but basically on our own.
We are going to meet Zoey, the puppy, next week on Friday. Her mistress will be giving me the first taste of local corn this summer. Matt not so keen.
They say as you get older time goes by much faster. It certainly seems to me that time is flying by. July only started the other day and now we are almost in to August. Impossible. Considering we haven’t done a lot it’s surprising that it has passed so quickly.
I love stuffed peppers and like the idea of doing them in the slow cooker especially at this time of year. Trust Kraft to come up with something easy. My next question, I wonder if they freeze?
Slow-Cooker Italian-Stuffed Peppers
What You Need3 large bell peppers (any color)
1/2 lb. Italian turkey sausage
1 small onion, chopped
1/2 cup instant brown rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1 can (15 oz.) pizza sauce, divided
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
CUT tops off peppers; remove and discard seeds.
CHOP tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
STAND peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
* Made with quality cheeses crafted in the USA.
Kraft Kitchens TipsSubstitute
Prepare using extra-lean ground beef.
- 6 servings