Take the guesswork out of making stuffed peppers with this Italian Sausage Stuffed Peppers recipe. Bell peppers are stuffed with a cheesy Italian sausage and veggie stuffing, then cooked low and slow in the crockpot. Finished with a sprinkle of parmesan cheese and fresh basil for a foolproof, low-effort meal with tons of flavor in every bite.
Stuffed Peppers with Italian Sausage and Rice
Stuffed bell peppers don’t have to be boring or take a lot of time. Making them in a slow cooker with Italian sausage will add so much more flavor than ground beef. Add a bread-milk paste and soften some veggies in the microwave first to get the perfect texture without being crunchy or mushy.
If you’ve ever been too intimidated to make stuffed peppers, you have to try these slow cooker stuffed peppers. They’re a comforting low-effort twist on classic stuffed peppers, making it an easy weeknight dinner. Stuffed peppers are like individual casseroles, and you know how I love a good casserole recipe!
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The texture of the filling is amazing, due to the bread and milk mixture, which gives it a rich, moist consistency. You’ll want to use instant rice or minute rice for this recipe, as regular rice just won’t soften enough in the crockpot.
I wanted some extra veggies to add flavor so that it wasn’t all just meat and rice but I didn’t want them to be crunchy, so I softened them in the microwave first. This allowed the flavors to seep into the meat and rice as it cooks, and adds the perfect texture.
Try using a mixture of hot and sweet sausage for a hint of spice. The Italian sausage adds so much more depth and flavor than traditional ground beef, making the dish anything but boring.
Once the peppers are cooked, you’ll top them with a sprinkle of parmesan cheese and fresh basil.
Serve this stuffed peppers recipe with a side of batch of fluffy buttermilk biscuits or a spinach and strawberry salad, and you’ve got a simple slow cooked dinner without the fuss.
Why You’ll Never Make Stuffed Peppers Any Other Way
- Low-effort: While you do need to soften the veggies first, it only takes a few minutes to prepare, and then the slow cooker takes care of the rest.
- Comforting: The melty cheese, savory sausage, and fluffy rice are a comforting combination that hits the spot every time.
- Flavorful: This meal is everything you love about classic stuffed peppers but with a bit more flavor and spice from the Italian sausage.
Main Ingredients You’ll Need
This is a brief list of what you’ll need to make this recipe. For the full list of ingredients, make sure to check the recipe card.
- Bell Peppers: Any color works, but if you want a sweeter flavor, go for the red, yellow, or orange ones. Green gives a little more bite if that’s what you like.
- Bread and Milk: Here’s the trick to making your filling tender and moist. The bread soaks up the milk and gives the mixture a paste-like consistency, which helps bind the sausage and rice. Just use a regular white sandwich bread, or whatever you have on hand.
- Monterey Jack Cheese: Monterey Jack cheese is perfect here because it melts beautifully. You could also use pepper jack, mozzarella, or cheddar cheese if you like.
- Instant Rice: Make sure to use instant rice, as it works best in the slow cooker. Regular rice just won’t soften enough. Instant rice soaks up all the flavors without turning mushy, and it’s ready to go when you need it.
- Italian Sausage: I prefer a mix of sweet and hot sausage for just the right amount of spice. However, if I’m cooking for friends who don’t like spicy food, then I use all sweet. I’ve found that using all hot sausage is too spicy for my taste. I’ve also tried it with chicken sausage and it’s just as good.
Making This Crock Pot Stuffed Peppers Recipe
Step One: Prepare the Peppers
Cut off the tops of your peppers and remove the seeds.
Step Two: Cook the Veggies
Step Three: Make the Filling
Step Four: Stuff the Peppers
Fill the peppers generously with the sausage mixture. Don’t worry if it’s overflowing a bit. The filling will shrink as it cooks.
Step Five: Cook in the Slow Cooker
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat the stuffed peppers in the microwave for about 2-3 minutes or in the oven at 350°F for about 15 minutes until heated through. If you want the cheese to melt again, cover the peppers with foil while reheating.
Time-Saving Option
You can prepare the stuffed peppers in advance, assemble the filling, and stuff the peppers. Store them in the fridge for up to 24 hours before cooking. When you’re ready, just place them in the slow cooker and cook as directed.
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Slow Cooker Stuffed Peppers with Italian Sausage
Ingredients
- 4 bell peppers
- 1 ½ cups chopped zucchini
- 1 cup chopped onions
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- ¼ teaspoon red pepper flakes
- 1 slice white sandwich bread torn into 1 inch pieces
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces Monterey Jack cheese shredded
- ¾ cup instant white rice
- ½ cup parmesan cheese grated
- 12 ounces Italian sausage
- 2 tablespoons fresh basil
Instructions
- Cut off the top of the peppers and remove the stem and seeds.
- In a large measuring cup or microwave safe bowl, add the zucchini, onions, garlic, olive oil, tomato paste and red pepper flakes. Microwave for about 5 minutes, stirring occasionally until the vegetables have softened.
- In a large bowl, add the torn bread pieces and milk and mash with a fork until it looks like a paste. Add the softened vegetable mixture and stir to combine. Stir in the Monterey jack cheese, rice and ½ of the parmesan cheese. Add the sausage with the casings removed and mix with your hands until well combined. Fill the peppers, they should be overfilled as the filling will shrink some as it cooks.
- Add ⅓ cup of water to a slow cooker. Place the peppers upright in the slow cooker and cook for 4 hours on low or 3 hours on high until the peppers are tender. Add the remaining parmesan cheese, return the lid and let the cheese melt. Remove and top with fresh basil.
Barbara’s Tips + Notes
- Use red, yellow or orange peppers for a milder flavor.
- Use a combination of sweet and hot sausages unless you don’t want them spicy.
Nutrition
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Felix Alman says
I do these, but with green bell pepper 🫑, tuna,rice, and béchamel, they are addicting.👏👏👏🙋♂️
Barbara Curry says
A bechamel sauce sounds fantastic!
Ellen says
Hi Barbara! Thank you so much for this recipe of yours! I knew I would find the right one some day and now I have. Due to chronic health issues I usually have to tweak the recipes that I want to try. I didn’t need to do that at all except for the salt. I followed it exactly otherwise and absolutely enjoyed these stuffed peppers! Yummy!
Barbara Curry says
I’m so glad you found a recipe that worked for your needs.