Slow-cooked stuffed bell peppers

Bell peppers, large, tops removed and reserved, seeds and membranes removed	6
Olive oil	2 tablespoons
Onions, medium, chopped	2
Tomatoes, seeded, chopped	4 cups
Mint, fresh, minced	2 tablespoons
Salt
Black pepper, freshly ground
Turkey, ground	1 pound
Rice, cooked	1 ½ cups
Parsley, minced	2 tablespoons

1. Coat the inside of the crock with olive oil cooking spray.
2. Remove and discard the stems from the pepper tops, and chop the tops; set aside.
3. In a large skillet, heat the oil over medium-high heat.
4. Add half of the onions and cook, stirring a few times, until softened, about 5 minutes.
5. Add the tomatoes and their juice, and bring to a boil.
6. Cook, stirring occasionally, until some of the liquid has evaporated and the sauce has thickened somewhat, 5 to 7 minutes.
7. Stir in half of the mint.
8. Taste the sauce, and season with salt and pepper.
9. Pour sauce into the crock.
10. Place turkey, chopped peppers, and the remaining onion in the skillet, and cook over medium heat, breaking the meat up with a spatula as it cooks, until the meat is cooked through and the onion has softened, 5 to 7 minutes.
11. Remove the skillet from heat, drain, and stir in cooked rice, parsley, and remaining mint; add salt and pepper as desired.
12. Use a spoon to fill each pepper with the meat mixture, packing it lightly to the top of the pepper.
13. Arrange peppers upright, side by side, in the crock in a single layer.
14. Cover and cook on LOW for 5 to 6 hours (HIGH for 2 ½ to 3 hours).
15. Serve the peppers with some of the tomato sauce spooned over or alongside them.

Recipe from Not Your Mother’s Slow Cooker Family Favorites.

Pork pie with caramelized apples

Butter	1 tablespoon + pan greasing
Apples, peeled, cored, sliced	2
Honey	2 tablespoons
Pork sausage meat, crumbled	1 pound
Irish bacon, diced	½ pound
Salt
Pepper, freshly ground
Thyme, rosemary, and sage, minced	3 tablespoons
Puff pastry	½ pound
Egg, beaten	1

1. Preheat oven to 325°F.
2. Melt the butter in a medium skillet over medium heat.
3. Add the apples and honey, stirring well, and cook for about 10 minutes to caramelize.
4. Grease a small casserole, and then evenly layer one-third of the sausage, and top with one-third of the bacon.
5. Season with salt and pepper, sprinkle 1 tablespoon of the herbs on top, and then cover with a layer of caramelized apples.
6. Repeat the process twice, using up all the apples, meat, and herbs.
7. Roll out the pastry to a size big enough to cover the surface of the pie.
8. Cover the pie with the pastry, pressing down lightly, and then prick with a fork several times.
9. Brush with egg.
10. Bake for about 1 hour, or until the pastry has puffed up and turned golden brown.

Based on a recipe from The Country Cooking of Ireland by Colman Andrews.

Turkey & pinto bean chili

Olive oil, extra-virgin	¼ cup
Turkey, ground	3 pounds
Onion, medium, ½-inch dice	1
Garlic, minced	3 cloves
Chile powder	1 ½ tablespoons
Cumin, ground	1 teaspoon
Oregano, dried, ground	1 teaspoon
Chipotle powder	¾ teaspoon
Carrot, large, ¼-inch dice	1
Bell pepper, red, ½-inch dice	1
Tomato puree	28 ounces
Pinto beans, drained	45 ounces
Lager	¾ cup
Chicken stock	1 cup
Cider vinegar	1 tablespoon
Thyme, chopped	1 teaspoon
Salt
Black pepper, freshly ground
Chives, chopped	Garnish

1. In a large Dutch oven, heat 1 tablespoon of oil until shimmering.
2. Add half of the turkey, and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes.
3. Stir and cook until no pink remains, about 2 minutes longer.
4. Transfer the cooked turkey to a bowl, and repeat with 1 more tablespoon of oil and the remaining turkey.
5. Add the remaining 2 tablespoons of oil, and the onion to the pot.
6. Cook over moderate heat until softened, about 5 minutes.
7. Add garlic, chile powder, cumin, oregano, and chipotle powder, and cook, stirring, until fragrant, about 2 minutes.
8. Return the turkey to the pot; stir in the carrot, bell pepper, tomato puree, beans, and lager, and bring to a boil.
9. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
10. Add thyme, season with salt and pepper, and serve, garnished with chives.

Recipe by Art Smith, published in the Feb 2012 Food & Wine.

Chocolate frozen yogurt with caramelized bananas

Butter, unsalted	2 tablespoons
Bananas, ripe, large, cut into 1-inch rounds	2
Sugar, light brown	2 tablespoons
Rum, dark	1 tablespoon
Milk	½ cup + 3 tablespoons
Cocoa powder, unsweetened Dutch-process	2 ½ tablespoons
Sugar, granulated	2/3 cup
Salt	Pinch
Vanilla extract	1 teaspoon
Greek yogurt	1 ¼ cups
Chocolate, bittersweet, finely chopped	1 ounce

1. In a skillet, melt the butter.
2. Add the banana slices in a single layer, and sprinkle with brown sugar.
3. Cook over moderate heat, turning once, until caramelized, about 8 minutes.
4. Remove from heat, add the rum, and swirl the pan to dissolve the sugar.
5. Scrape three-quarters of the bananas into a food processor, add 3 tablespoons of milk, and puree until smooth.
6. Transfer the puree to a small bowl, and freeze until chilled, about 15 minutes.
7. In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla, and the remaining ½ cup of milk.
8. Whisk in the yogurt until smooth, and then add the banana puree.
9. Transfer the mixture to an ice cream maker, and freeze according to the manufacturer’s instructions, until nearly frozen.
10. Mix in the chopped bananas and chocolate.
11. Scrape the frozen yogurt into an airtight container, cover, and freeze until firm, at least 2 hours.

Recipe by Joy Wilson, published in Feb 2012 Food&Wine.