Just like the holidays, these peppers have a few surprises tucked inside. There are no fillers, just sweet and savory goodies like dried fruit and toasted nuts. The tangy bites of cranberries along with toasty pine nuts, fresh herbs and Parmesan cheese will have your taste buds shouting “Ho! Ho! Ho!… let’s have Mo!” Treat yourself and guests to a cozy and comforting crock pot supper this season, and enjoy your time together, instead of slaving in the kitchen. Add a nice salad and crusty bread for sopping up the George’s juices… what a great present to gift yourself and good friends! (Easy recipe to double to freeze for later too!)
4 bell peppers, assorted colors are nice
1/2 pound breakfast sausage
1/2 pound ground meat (beef, turkey, pork, chicken)
1 medium sweet onion, diced
2 tablespoons butter
1/2 cup dried cranberries (or raisins)
1/2 cup pine nuts, toasted
3 egg whites
1/2 cup chopped fresh parsley
a few springs fresh thyme, chopped
1/2 cup Parmesan cheese, divided
2 tablespoons George’s Hot Sauce
2 tablespoons George’s Special Sauce
2 tablespoons maple syrup
6 slices maple bacon
Combine and mix:
1/2 cup George’s Hot Sauce
1/2 cup George’s Special Sauce
1/4 cup maple syrup
Cut tops from bell peppers and remove seeds. Save tops for other recipes. Place peppers into crock pot.
In a large bowl, combine the sausage and ground meat.
In microwave safe bowl, combine onion and butter. Cook on high for 2-3 minutes until onion is tender.
Add dried cranberries to onion-butter mixture and let sit 5 minutes. Add nuts, egg whites, parsley thyme, 1/4 cup cheese, sauces and maple syrup. Add in onion mixture and stir gently to combine. Divide mixture evenly (loosely) into peppers. Cut eat piece of bacon in half and place over top of each pepper. Scatter remaining cheese over bacon.
Drizzle half of sauce mixture over peppers. Cover cook on HIGH about 3 hours until peppers are tender, or on low for about 6 hours.
Heat remaining half of sauce on med-low until reduced and thickened. Pass to serve on top of peppers.