Slow cooker stuffed peppers: stuff 6 large peppers with a mixture of 1lb lean ground beef, ½ cup onion, chopped, 1 14oz can diced tomatoes, 1 cup wild rice, cooked (or any kind of rice), 2 tbs Worcester sauce, 1 tsp salt, 1 tsp pepper, 1 cup shredded cheese. Put in pot with ¼ cup water; cook on Low 6 hours or High 4 hours. 15 mins before serving, sprinkle with cheese and let it melt. This works because vegetables cook more slowly than meat in a crockpot. | the recipe critic
CHOCOLATE PISTACHIO FUDGE I am willing to believe that a confectioner wouldn't call this proper fudge, but it tastes divine, and you won't need a sugar thermometer or have to test for frightening soft or hard ball stages. I like this best when it's made slightly less express, but with no greater effort, by stashing it in the deep freeze. It goes really grainy and fudgy this way.