I love my slow cooker just as much as anyone, but it doesn’t tend to get a lot of use in the summer. Heavy roasts and soups just aren’t appealing when it’s hot out. The convenience of being able to get out and enjoy time outside, then come home to an already cooked dinner is too good to pass up though. That’s why I’ve been in major experimental mode with all kinds of slow cooker recipes that are warm weather approved. So far, anything involving chicken has been too dried out, but this one, using ground beef, is a winner. Best of all, there’s hardly 10 minutes of prep time, and you don’t even have to turn on the stove. These peppers practically scream to be paired with a big bowl of guacamole and a cold Corona. The kids loved eating the filling (they weren’t going near the actual pepper) on top of tortilla chips. These will definitely be appearing on our table many times this summer.
