Brookshire Bros. had bell peppers on sale the other day so I bought five red ones not knowing what I’d do with them.
But I finally found a recipe and I didn’t have to buy one thing from the store. I already had everything else in either the pantry or freezer.
This recipe calls for marinara sauce but I just used regular spaghetti sauce. There is not much difference to me.
It also didn’t call for any garlic so I remedied that nonsense.
You can serve it over anything you like. I used pasta.
This was very good. And it is a crockpot meal so it was easy and there was lots of unattended cooking. I made it overnight. Dad ate two helpings so I think he liked it.
If I were to make any changes next time I think I’d add mushrooms and maybe a little hot Italian sausage. I used red pepper flakes but it wasn’t spicy enough for us.
Crockpot Italian Chicken and Peppers
3 bell peppers, any color
1 yellow onion
As many garlic cloves as you like
1 tsp dried oregano
1 tsp dried basil
Salt and pepper
1 large jar marinara sauce
Slice the bell peppers and onions into 1/4-inch strips. Chop garlic. Lay half of the onions, peppers and garlic in the bottom off slow cooker. Place the chicken breasts on top of the onions and peppers. Season with salt, pepper, basil and oregano.
Cover the chicken with the remaining peppers, onions and garlic, then pour the marinara sauce over top.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After cooking, remove the lid and use tongs to stir the mixture and shred the chicken. The chicken should be so tender that it falls apart when pinched with the tongs. Serve the saucy mixture over pasta, rice, polenta, or stuffed into a roll as a sandwich.
—kc—
I keep seeing that some of you have already-ripe dewberries. I found a few patches of them in the woods around the house but none of them are ready yet.
Karen Kirk Laughlin made this recently and I thought it looked so good.
Her recipe uses blueberries but I bet you could substitute dewberries if yours are already ripe.
I can see eating this as breakfast or dessert. Karen described it as more of a coffee cake.
Blueberry Butter Cake
2 cups flour
1-3/4 cups sugar
3/4 cup cold butter
1 tsp baking powder
1 tsp vanilla extract
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries
Preheat oven to 350 degrees. In a mixing bowl, combine flour and sugar. Cut in butter until crumbly, and set aside 3/4 cup for topping. Add the baking powder, milk, extract and egg yolks and mix well. Beat egg whites until soft peaks form and fold into batter.
Pour into a greased 9 x 13 baking dish. Sprinkle on blueberries and the reserved crumb mix. Bake 30-40 minutes or until golden brown.
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