Sizzling Slow Cook: The Art Of Adding Hot Peppers To Your Crock Pot

Adding hot peppers to a crock pot is a great way to infuse your dish with flavour. Whether you're making chicken, sausage, or stuffed peppers, hot peppers can add a kick to your meal. However, it's important to note that hot peppers can become soft or mushy if cooked for too long, so it's best to add them towards the end of the cooking process. Additionally, if you're using a slow cooker, make sure there is some liquid at the bottom of the pot to prevent the peppers from burning and sticking.

Crockpot stuffed peppers

Ingredients

• 6 large bell peppers (any colour)
• 1 lb ground beef, chicken or turkey (or vegetarian alternative)
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes (with juices)
• 1 cup uncooked quinoa, rice or cauliflower rice
• 2 teaspoons chilli powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/4 cups shredded cheese (cheddar, Monterey jack or pepper jack)
• Chopped fresh cilantro
• Sour cream or Greek yoghurt
• Freshly squeezed lime juice

Method

• Slice the tops off the peppers and remove the seeds and ribs.
• In a large bowl, mix the meat, black beans, tomatoes, quinoa, chilli powder, garlic powder and salt.
• Spoon the mixture into the hollowed-out peppers, filling them to the top.
• Pour 1/2 cup of water into a 5-quart slow cooker. Stand the peppers up in the water and cook on low for 6 hours or on high for 3 hours.
• Once the peppers are tender, sprinkle with cheese, cover and let sit for a few minutes until the cheese has melted.
• Serve hot with toppings of your choice.

Tips

• You can prepare these peppers in advance and freeze them for up to 3 months.
• If you want to add more spice, use pepper jack cheese or add a pinch of cayenne pepper or chipotle chilli powder to the mixture.
• To make this recipe vegetarian, omit the meat and add an extra can of black beans.

Crockpot Sausage and Peppers

Ingredients

• 2-3 pounds of Italian sausage links
• 2-3 bell peppers (red, orange, yellow, and/or green)
• 1-2 large red or yellow onions
• 2 cups of marinara sauce
• 4 cloves of garlic, chopped
• 1/4 teaspoon of red chilli pepper flakes (optional)
• 1/2 cup of chicken broth (optional)
• Salt and pepper, to taste
• Olive oil
• Hoagie rolls or pasta, to serve

Method

• Slice the sausages into halves or thirds, depending on their size.
• Brown the sausages in a skillet for 1-2 minutes on all sides, or until golden brown. You don't need to cook them through, just sear them.
• Transfer the sausages to a crock pot.
• In the same skillet, add the sliced onions and season with salt and pepper. Saute until they begin to soften and turn golden brown. Then, scoop them on top of the sausages in the crock pot.
• In the same skillet, add the sliced bell peppers and season with salt and pepper. Saute until they are crisp-tender. Add the garlic and saute for another minute, then add this mixture on top of the onions in the crock pot.
• Add the red chilli pepper flakes (if using), chicken broth, and marinara sauce to the crock pot. Stir everything together.
• Cover and cook on low for 5-8 hours, or until the sausages are very tender.
• Serve the sausage and peppers on hoagie rolls or over pasta.

Tips:

• You can freeze any leftovers in a sealed container for up to 3 months.
• If you prefer your sausage and peppers without sauce, simply omit the marinara sauce and add 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, and 1 teaspoon of salt to the crock pot.
• For a spicy kick, add some jalapenos, red chilli flakes, or other hot peppers.

Chicken and peppers

To make chicken and peppers in a crockpot, first slice the peppers and any other vegetables and layer them in the crockpot with the chicken breasts and seasonings. Then, pour the sauce over the top, cover, and cook on a low heat setting for 6-8 hours, or on a high heat setting for 4-6 hours. Finally, shred the chicken breasts with two forks, add it back to the crockpot, and stir to mix with the sauce and peppers.

Peppers burning in the crockpot

First, it's important to note that different peppers have different cooking times. For example, if you're cooking bell peppers, it's best to add them during the last half hour of cooking. On the other hand, crockpot stuffed peppers typically take around 6 hours to cook on low. If you're cooking chicken breasts, 5-5 1/2 hours on low is recommended, while chicken thighs can go for 7-7 1/2 hours.

Another potential issue is the amount of liquid in your crockpot. If there isn't enough liquid, your food can burn or stick to the pot. To prevent this, it's recommended to add a small amount of water or sauce to the bottom of the crockpot before adding your ingredients.

Additionally, it's important to ensure that your crockpot isn't too full. If it's more than 3/4 full, reduce the amount of ingredients or use a larger crockpot.

Finally, the temperature setting on your crockpot can make a difference. For most recipes, it's recommended to cook on low for several hours rather than on high for a shorter period.

By adjusting your cooking times, ensuring sufficient liquid, avoiding overfilling your crockpot, and using the correct temperature setting, you can help prevent peppers from burning in your crockpot.

Peppers and onions in a cast-iron skillet

Cooking peppers and onions in a cast-iron skillet is a great way to add flavour to your meal. Here's a step-by-step guide to help you achieve the best results:

Ingredients:

• Olive oil
• Peppers (red, yellow, green, or a mix of colours)
• Onion (red or yellow)
• Garlic cloves
• Wine
• Soy sauce
• Black pepper
• Salt
• Red pepper flakes (optional)

Instructions:

• Heat a large cast-iron skillet on medium-high heat. Add a drizzle of olive oil to the pan.
• Dice or slice the peppers and onions. For a finer texture, you can mince the garlic.
• Add the peppers, onions, and garlic to the hot skillet. Stir the mixture occasionally to prevent burning.
• After about 10 minutes of cooking, add the wine, soy sauce, and black pepper.
• Continue cooking until the liquid has reduced by three-quarters. This should take around 4 to 5 minutes. Stir occasionally.
• If desired, add salt and red pepper flakes to taste.
• Your peppers and onions are now ready to be served! You can enjoy them as a side dish, on sandwiches, or as a topping for fajitas or tacos.

Tips:

• Feel free to experiment with different types of peppers to adjust the spice level to your preference. Bell peppers provide no heat, poblano peppers offer moderate heat, jalapeños for high heat, or serrano peppers for extreme spice.
• For a more intense flavour, you can cook the peppers and onions until they are scorched. Simply heat a cast-iron skillet on high heat without adding any oil or fat. Add the vegetables and stir until they soften and char slightly. Then, season and add a small amount of oil to help them caramelize.

Frequently asked questions