The kitchen is currently being redecorated, so that seemed like a good excuse to be lazy and just chuck a load of stuff in the slow cooker. I’d been sent a few Old El Paso products to try but unfortunately two of the products weren’t suitable for vegetarians (the One Pot Rice Meal and the Stand ‘N’ Stuff Soft Taco Kit. I’ve never had tacos so I had been looking forward to trying them, before I found out they’re not veggie, ho hum). Their Creamy Poblano Pepper Casserole Mix is suitable for vegetarians though (as are lots of other Old El Paso products), so I made that with Quorn fillets.
The recipe on the back of the packet said to mix the contents with 50ml of water. This seemed a tiny amount to me, especially as it was going to be sitting in a slow cooker all day, so I doubled it up to 100ml. I also added a few slices of jalapeno peppers and the result was a deliciously creamy, yet spicy, casserole.
Slow Cooked Old El Paso Creamy Poblano Pepper Casserole (serves 4)
8 Quorn fillets (I put them in the slow cooker frozen)
1 packet Old El Paso Creamy Poblano Pepper Casserole Mix
1 onion, sliced
1 green pepper, deseeded and sliced
A few slices of jalapeno peppers, chopped
120ml double cream
- Place the Quorn fillets, onion, jalapenos and green pepper into the slow cooker.
- Mix up the casserole mix with the water and pour over the Quorn and vegetables and stir in.
- Cook on low for about 5 hours, adding the cream to the slow cooker 20 minutes before the end.