Easy Slow Cooker Chicken Mole
This is a shredded, slow-cooker version of my favorite chicken mole, created when I knew I wouldn't have time in the evening to make the real thing for dinner. If you can't find ancho chili powder, you can substitute regular, but use a little more; and use your favorite type of hot sauce. I love Golden Habanero, but any kind tastes good!
Italian-Style Stuffed Peppers
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Sponsored By Classico
Slow-Cooker Stuffed Peppers
This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening.
Sponsored By VELVEETA Cheese
Chicken & Quinoa Stuffed Peppers
These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.
Sponsored By Swanson
Mexican Chicken-Stuffed Peppers
Looking for an easy and flavourful recipe? These stuffed peppers are delicious and simple to throw together. Our Mexican Stuffed Peppers recipe is the perfect dish for a cool evening.
Sponsored By Cracker Barrel Shreds
Chinese Pepper Round Steak
This simple recipe with round steak is different from other pepper steak recipes that I have found. Tastes even better on the second day! I have also poured the rice directly into the pot and let it simmer. It soaks up the tomato mixture and is especially good this way.
Savory Beef Stir-Fry
This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find.
Spinach Tomato Tortellini
An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
Pad Kee Mao
Pad Kee Mao translates to 'Drunken Stir Fry' in English. This is one variation of many such 'drunken' dishes that are commonly hawked by street-side vendors in Bangkok. The 'drunken' description comes from the fact that it originated in late-night revelers' kitchens after stumbling home from the nightclubs in the wee hours of the morning.