Dinner Recipes

CrockPot Stuffed Peppers


  • Enough peppers to fit your crockpot
  • 1 pound lean ground beef or turkey
  • 1 cup already-cooked rice
  • 1 can flavored tomatoes (Fire Roasted, Italian) If you don’t have flavored, add 1/2 teaspoon Italian seasoning)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon black pepper
  • 1/3 cup water


  1. In a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers)
  2. Wash and clean out the peppers. Save the tops.
  3. Stuff each pepper with a good amount of the ground beef and rice mixture
  4. Nestle the peppers into your crock and put the little pepper tops back on.
  5. Pour in 1/3 cup of water around the bases of the peppers
  6. Cook on low for 6-8 hours. I cooked these for exactly 8.

Peppers will have a roasted flavor and the meat should cook nicely without a hint of grease.

California Steak Salad with Chimichurri Dressing

Prep time 5 mins       Cook time 20 mins    Total time 25 mins

Recipe type: Gluten Free, Beef, Salad, Paleo

Yield: Serves: 4


  • 25lb flank steak
  • 1 tablespoon olive oil
  • salt & pepper to season
  • 8 oz. fresh arugula
  • 1 red onion, sliced into 1″ rings (keep them together you’re going to grill them)
  • asparagus, trimmed
  • 1 pint of assorted cherry tomatoes, halved
  • 1 avocado, sliced

Chimichurri Dressing:

  • 1 garlic clove
  • 1 cup fresh cilantro
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • salt & pepper to taste


  1. Preheat grill to medium high heat.
  2. Season asparagus and onion rings with olive oil and salt.
  3. Place asparagus and onion rings on grill. Grill the asparagus for 4-5 minutes and remove. Grill the onion rings for 4-5 minutes per side until char marks appear. Remove and set aside.
  4. Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
  5. Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
  6. While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
  7. Assemble the salad, add fresh arugula, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.

Nutrition Information:

Serving size: 2 cups + dressing Calories: 452 Fat: 32 g Carbohydrates: 16 g Sugar: 6 g Sodium: 345 mg Fiber: 8 g Protein: 36 g Cholesterol: 94 mg