A blog by ordinary people about living an extraordinary life

Welcome back to Slow-cooker Sunday

Even though it was 60 degrees today, which in New England clearly indicates that global warming is alive and well, it was time for another slow-cooker Sunday.  The original recipe called for feta cheese and apricots, but we did not have those in the pantry.  We changed up the recipe a bit by using goat cheese and dried figs.  We also cooked the peppers in vegetable stock in place of water.

As with many recipes, I recommend making sure you have the ingredients set and ready to go.  The first step is to boil 3 tomatoes, which makes it easier to remove the skin.  Simply bring a pot of water up to boil, make an “x” incision in the bottom of the tomatoes, and drop them in the water for about a minute.  When you remove them, allow them to cool and then peal off the skin. For this recipe you can also prepare the couscous ahead of time.  We used a boxed couscous, just follow the instructions (basically add to boiling stock, remove from heat and allow stock to absorb, about 5 minutes).

The setup


  • 2 bell peppers, we used red and yellow (green tend to discolor and lose their sweetness)
  • 1 box of cooked couscous (we used toasted pine nut couscous)
  • vegetable stock
  • extra-virgin olive oil
  • 2 teaspoons of white wine vinegar
  • 2 ounces of dried figs, chopped
  • 3 ounces of goat cheese, broken up
  • 3 ripe tomatoes, peeled, seeded and chopped
  • 3 tablespoons of toasted pine nuts (just toast in a pan for 3-5 minutes)
  • 2 tablespoons of chopped fresh parsley
  • salt and pepper

In a large bowl, combine the cooked couscous, peeled tomatoes, vinegar, figs, goat cheese, pine nuts, parsley, a drizzle of extra-virgin olive oil, salt and pepper.  Slice the peppers in half lengthwise, remove the seeds and stems.  Stuff the peppers with the couscous mixture.  Place in the slow-cooker on high temperature.  Add 2/3 cup of stock to the slow-cooker.  Allow to cook for 2-3 hours (we did about 2 hours, 15 minutes).  Remove the peppers, place on a foil-lined cookie sheet and broil for about 5 minutes, until lightly browned.

Remove the pepper from the oven, drizzle with olive oil and top with fresh parsley.

We served the peppers with a quick and easy salad, and Meg prepared a homemade dressing.  What a great way to spend slow-cooker Sunday.


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This entry was posted on November 13, 2011 by in Meghan Champagne's posts.
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