Delicious Stuffed Peppers!

A while back I posted a stuffed pepper recipe, this one is completely different. It's a great summer recipe you can make in the crock pot to keep the kitchen cool. Taking this recipe from the cook book I mentioned in my last post I tweaked it to my liking and cooked it at half the time suggested.

A few notes, this recipe is based on stuffing 4 peppers however depending on the size of the peppers depends on how many you actually have enough stuffing for. Cook them a touch longer than the 2 hours for a softer pepper and a short time for a crisper pepper.

Here's what you need:

3 to 4 medium bell peppers--> I used 1 red, 1 green and 1 yellow. The green are always less expensive.

1 tablespoon olive oil
1/2 cup purple onion, chopped
2 cups cooked long grain rice
1/2 cup or slightly less chopped cilantro
1 tablespoon fresh squeezed lime(a must!)
3/4 cups sweetedned flaked coconut
1 ripe mango, peeled, halved and chopped

What to do:

1.)Slice the tops of the peppers and remove the seeds and other membranes. Remove the stems and chop up the pepper tops and set aside. This leaves about 1 cup chopped bell peppers.

2.)Heat oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cook until soften.

3.)Mix up the rice with the onion mixture, coconut, cilantro, lime juice, mango and add a little black pepper(preferably fresh ground). Mix well and spoon into the pepper cavaties, packing lightly. Place stuffed pepper in slow cooker straight up, it's okay if they lean on each other. Pour approximately 1 cup of water in the bottom of the crock pot. Cover and cook on low for 4 hours BUT if you need them done sooner cooking them on hight for 2 hours is fine too.

4.)Serve and ENJOY!

FRESH mango is my new favorite fruit. I just love it! Try it, they are super cheap. The local Kroger has had them everytime I go to buy them 2 for $1.00. Please try it and let me know what you think!