All posts by Beth Graves

Hi! My name is Beth Graves. I am a christian wife, mother of 2 and proud grandmother of 5 beautiful grandchildren. I am a self-proclaimed beauty enthusiast! I am in no way saying I am an expert but I am having a blast learning and sharing with all of you on my beauty journey. Come join me, find and feed your passion for anything beauty with me.

Low Carb Bacon and Asparagus Breakfast Casserole

Today I am sharing the recipe I used for our Easter dinner….it was a winner even with a 13 year old that is a very picky eater!! Link to the Low Carb Bacon Asparagus Breakfast Casserole recipe I used is : https://www.pinterest.com/pin/553942822905289725/

Hope y’all enjoy!! Let me know if you try it!!

 

Crock Pot Stuffed Bell Peppers featuring Ellen’s Homemade Delights

Today I am sharing a recipe from a sweet friend that I converted to a crock pot version! Thank you Ellen Homemade Delights for letting me attempt this! Her oven version link is: https://youtu.be/ojcJ9TWrmBY

Ellen’s Stuffed Bell Peppers (Oven Version) Recipe
2 pounds Ground Chuck
2 Green Bell Peppers, cut into 1/2 or quarters, parboiled
1/2 cup plain breadcrumbs
2 eggs
Salt and pepper, to taste
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp seasoning salt

Tomato Gravy

2-3 (8 oz) cans tomato sauce
1 (8 oz) can water
Salt
Onion Powder
Sugar, optional

Preheat oven to 350 degrees

In a medium-large pot on high heat, boil bell peppers for 4 minutes. Set aside. In a large Bowl with Clean Hands, mix everything until well combined (do not overmix). Roll Meat Mixture into medium-large balls. Stuff meat into the bell peppers. Pour tomato sauce and on top of stuffed bell peppers and on the side. Add water, salt, onion powder, and sugar (optional) in the middle to taste. Bake Stuffed Peppers for 1 hour. Serve with Rice, Green Beans, Collard Greens, or your favorite Side Dish.