1/4 tsp each sea salt and coarsely ground black pepper
1/2 cup shredded sharp cheddar cheese
1/4 cup crumbled blue cheese
Mist a 6-qt slow cooker with cooking spray. Add bell pepper, onion, corn, carrot, cayenne and oil; stir to combine. Using a fork, pierce each potato in several spots, wrap in foil and place over pepper-corn mixture. Cover and cook until potatoes are tender when pierced with a fork, 3 hours on high or 6 hours on low.
Remove potatoes and set aside for 5 to 10 minutes. Add parsley, garlic, salt and black pepper to pepper-corn mixture and stir to combine.
In a small bowl, add cheddar and blue cheese and toss gently. Remove potatoes from foil and cut each in half lengthwise. (TIP: Use a clean towel to prevent fingers from burning, or let potatoes cool for an additional 5 to 10 minutes before handling.) Fluff flesh with a fork, sprinkle with cheese mixture and top with pepper-corn mixture, dividing evenly.
Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.