TANGY TEX-MEX BELL PEPPER SLAW

INGREDIENTS:

For dressing:

2 Tablespoons white vinegar

2 Tablespoons extra virgin olive oil

1 1/2 tablespoons sugar

Juice from 1 fresh lime

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

For slaw:

2 cups thinly sliced white cabbage

1 1/2 cups thinly sliced red cabbage

1/2 cup shredded carrot

1 medium jalapeño pepper, deseeded and minced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup chopped fresh cilantro

DIRECTIONS:

In a large bowl, whisk together all ingredients for the dressing. Add slaw ingredients to the bowl and toss to coat. Cover with plastic wrap and chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.

Pizza Slow Cooker Stuffed Peppers

Ingredients:

• 6 small bell peppers, any color
• 3/4 cup dried orzo
• 8 ounces Italian sausage
• 1/2 cup chopped red onion
• 14 ounces pizza sauce
• 1/2 cup mini pepperoni
• 2 1/2 cups shredded Italian blend cheese

Directions:

1. Cut the top off each bell pepper and remove the stems and seeds. Fit the peppers down into a large oval slow cooker. Place a medium pot of salted water over high heat and bring to a boil for the pasta. Cook the pasta according to package instructions.

2. Meanwhile brown the sausage in a skillet and break apart with a wooden spoon. Once browned add in the chopped onion and sauté another 2-3 minutes. Add the cooked and drained pasta to the skillet, followed by the pizza sauce. Stir in 1 cup shredded cheese, then spoon the mixture into the empty peppers.

3. Cover the slow cooker and turn on low for 5-6 hours, or high for 2 1/2 - 3 hours. Once the peppers are soft, sprinkle the remaining cheese over the tops and arrange the mini pepperonis over the piles of cheese. Cover again, and slow cook another 15-20 minutes. Serve warm!