The crisp fall air makes us crave hearty, healthy food, and stuffed peppers are always a great go-to. Herbs, salty prosciutto, and cooked rice are joined with beef, making this recipe a meal in itself with a loaf of crusty bread.
Makes 4 to 6 servings

INGREDIENTS
4 to 6 large bell peppers
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound lean ground beef
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3⁄4 cup cooked rice
1⁄2 cup chopped prosciutto or ham
1⁄2 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
Salt and freshly ground black pepper to taste
1 cup Herbed Tomato Sauce (page 97) or purchased sauce

RECIPE
1. Cut top 1 inch off peppers. Remove and discard seeds from bottom of peppers. Discard stems from peppers, and chop flesh from tops.

2. Heat oil in a medium skillet over medium-high heat. Add onion, garlic, and chopped peppers. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into a mixing bowl. Crumble beef into the skillet, and cook for 3 minutes, breaking up lumps with a fork, or until browned. Transfer beef to the mixing bowl with a slotted spoon.

3. Add parsley, oregano, rice, prosciutto, Parmesan, eggs, salt, and pepper to the mixing bowl, and mix well. Divide the mixture into peppers, stuffing them loosely, and arrange peppers in the slow cooker. Pour tomato sauce over peppers.

4. Cook on Low for 5 to 7 hours or on High for 21⁄2 to 3 hours, or until peppers are tender. Serve hot, spooning sauce on top of peppers.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350ºF oven for 20 to 25 minutes, or until hot.

From Italian Slow Cooking

This is one of the prettiest salads you can serve as part of an antipasti table, and it’s delicious too. The nutty flavor of the beans is a wonderful contrast to the colorful and bitter chopped radicchio.
Makes 8 to 10 servings as part of an antipasti table or 4 to 6 servings as a side dish

INGREDIENTS
1 cup dried garbanzo beans
2 teaspoons salt
4 garlic cloves, minced, divided
1 bay leaf
1⁄4 cup red wine vinegar
1⁄4 cup freshly squeezed orange juice
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 teaspoons fresh thyme or 1⁄2 teaspoon dried
2 teaspoons chopped fresh oregano or 1⁄2 teaspoon dried
1 teaspoon grated orange zest
1⁄3 cup olive oil
3⁄4 cup pitted oil-cured black olives, chopped
1⁄2 small red onion, diced
1 small head radicchio, rinsed, cored, and chopped (optional)
Salt and freshly ground black pepper to taste

RECIPE
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

2. Place drained beans in the slow cooker, and add 2 garlic cloves, bay leaf, and enough water to cover them by 2 inches. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until beans are cooked but still al dente. Drain beans, and chill for at least 2 hours.

3. Combine vinegar, orange juice, parsley, rosemary, thyme, oregano, and orange zest in a jar with a tight fitting lid. Shake well. Add olive oil, and shake well again.

4. Add olives, onion, and radicchio (if using) to the bowl with beans. Toss with dressing, and season to taste with salt and pepper. Serve immediately.

Note: The beans can be cooked up to 2 days in advance and refrigerated, tightly covered. Do not assemble the salad until just prior to serving.

From Italian Slow Cooking