2021: Made for Ladies Night Xmas party. Followed others suggestions of 1/4 C Mayo + 1/4 C Sour Cream, as well as 1/2 C Parmesan + Mozarella. Fit perfectly in my small 1.5 Qt. crock pot. Cooked 2 hrs at Low. A VERY yummy flavor.
I have made these several times and they are always a hit. I never use the optional Ranch dressing. Be sure to drain the browned sausage well on paper towels. And be sure to wear latex gloves when slicing and seeding the peppers! I have pre-baked the emply peppers for 8 minutes or so, and also not pre-baked. I find I like the firmer texture of the pepper better by NOT pre-baking. The filling makes enough for 20 peppers, 1 Tbsp each (40 halves).
I have now made this twice in the past month...and it was scrumptious each time. "Spatchcocking" is now firmly in my repitoire! Made several little tweaks based on other's suggestions. First, after removing the backbone from the chicken, I salted both sides and let it sit for 30 minutes to draw moisture out. Then I dried the chicken with paper towels before re-salting and pepper...and also added dried rosemary and thyme to each side. Cut potatoes and sweet potatoes a bit thicker than I did the 1st time, but the sweet potatoes still turned to mush...but it is still yummy nonetheless. Lined bottom of broiler pan with foil and sprayed with olive oil before placing salted and peppered potatoes and sliced onions in....chicken on slotted broiler pan on top. My 5-1/2 pound chicken was done in 70 minutes at 400 degrees (instant read thermometer at 165 in meaty part of thigh.) A 10-star worthy recipe!!!!
Just as fabulous as everyone has said. I needed to serve a party of 25 people. Used a 9+ pound pork shoulder roast, 5 cups broth, 5+ Tbsp liquid smoke, 1-1/2 huge onions, 6 cloves garlic. Cooked per recipe instructions. Checked it at 4 hours and it was PERFECT. Pulled off the bone easily. Put all the shredded meat and all broth together in crock pot to keep warm and serve from for carnitas for the party. For the "carnitas bar, added Pico de Gallo, thin sliced radishes and limes, sour cream, guacamole, and corn tortillas. REALLY YUMMY! Thanks, Dale. ??????
My husband and I are in keto taco heaven. These cheese shells were terrific. It's funny how giddy one can get finding a keto alternative for old favorites. Only tiny tweak I made was to sprinkle cracked black pepper on the cheese circles before baking. It also helped to dab excess grease off of baked taco shells with paper towels. They stayed fairly pliable, and quite honestly held a lot of "taco stuffings" together better than most corn or flour shells. Thanks for sharing this recipe!
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