Chicken-Stuffed Bell Peppers

What You'll Need

4 large green, red or orange peppers
2 tablespoons Crisco® vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup Prego® Marinara Italian Sauce
1/2 cup shredded Cheddar, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper

How to Make It
    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.
    Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.
    Bake for 40 minutes or until the peppers are tender.

Italian cream cake

Ingredients

    For the cake:
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup unsalted butter, softened
    2 cups granulated sugar
    5 large eggs, separated
    1 tablespoon vanilla extract
    1 cup buttermilk
    1 cup flaked coconut
    For the frosting:
    1 cup chopped pecans
    8 ounces cream cheese, softened
    1/2 cup unsalted butter, softened
    1 tablespoon vanilla extract
    16 ounces confectioners' sugar, sifted

Instructions

slow cooker thai chicken

Ingredients
    2, 14-ounce cans light coconut milk
    1 cup low-sodium chicken stock
    1/4 cup peanut butter (creamy or crunchy)
    3 tablespoons red curry paste
    2 tablespoons fish sauce
    2 tablespoons brown sugar (light or dark)
    2 tablespoons minced fresh ginger
    1 tablespoon minced garlic
    1/4 teaspoon crushed red pepper flakes
    2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
    3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
    2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
    2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
    1 large onion, thinly sliced (about 3 cups)
    2 cups frozen peas, thawed
    2 tablespoons lime juice (about 1 lime)
    Chopped fresh cilantro, for serving
    Prepared brown rice, for serving

Directions
    In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
    Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.