Mexican-Style Stuffed Peppers

Told you we're liking our Mexican lately! We've also been looking for ways to make delicious dinners that cost less, and hamburger meat is probably the cheapest out there. I use red peppers in this recipe, they are a bit sweeter and seem to carry a bit more flavor and heat than green peppers. You can actually assemble these peppers ahead of time and bake them later if needed.


Mexican-Style Stuffed Peppers (Country Magazine)
6 medium red peppers
1 lb lean ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 cups cooked brown rice
1/2 - 1 cup fresh cilantro, chopped (use as much as you like - I love cilantro so I use the full cup)
1-1/4 cups salsa, divided
1 tablespoon chopped green chillies (optional)
2 teaspoons chili powder
1/2 tsp salt
1 cup shredded cheese (I like extra sharp cheddar, but others would work like Mexican blend)

Directions:

1. Cut tops off peppers and discard; remove seeds. In large pot, cook peppers in boiling waters for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder, cilantro and salt. Spoon into peppers
3. Place peppers in a 13x9x2" baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350 degrees for 40-45 minutes or until heated through. 
4. Uncover; spoon remaining salsa on top of peppers and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted. Serve.

BBQ Pulled Pork Sandwiches

Crock pot meals - gotta love how easy they are. This was our first try at BBQ pulled pork in a slow cooker, and it was a success. Double or triple the recipe to serve to a large crowd. The original recipe is from Good Housekeeping Magazine, but I did use some substitutions because I didn't have all the ingredients at home. Enjoy!

BBQ Pulled Pork Sandwiches
1 medium onion, chopped
1/2 cup BBQ sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup ketchup (or tomato paste)
2 tablespoons sweet paprika
2 tablespoons Worchestershire sauce
2 tablespoons Dijon mustard or yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper

2-4 pound boneless pork shoulder blade roast, cut into 4 pieces OR 1.7-2 lb tenderloin

Directions
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, BBQ sauce, ketchup, vinegar, applesauce, brown sugar, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. (The one I did was a 1.7 lb tenderloin, and it was done around 4-5 hours)
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
5. Spoon pork mixture onto bottom of sandwich buns or bread, and serve.