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
Slow cooking stuffed peppers with Italian sausage gives them far more flavor than traditional ground beef versions. A simple bread-and-milk mixture keeps the filling tender, while softening the vegetables first helps them cook evenly in the crockpot.
These slow cooker stuffed peppers are an easy twist on the classic recipe, making them perfect for weeknight dinners. Since everything cooks in the crockpot, you get a hearty, comforting meal without standing over the stove.
Stuffed peppers are like individual casseroles, and you know how I love a good casserole recipe! While casseroles are wonderful, it’s nice to have some set it and forget it Southern slow cooker recipes.
The bread-and-milk mixture gives the filling a soft, tender texture that works especially well in the slow cooker. Instant rice is the better choice here, when I’ve tried it with regular rice, it doesn’t soften enough during cooking.
A mix of hot and sweet Italian sausage adds just enough spice without overpowering the filling. All hot sausage, is too spicy for me, so a mixture adds just the right amount of spice without overpowering it.
Serve these stuffed peppers with fluffy buttermilk biscuits or a spinach and strawberry salad for an easy slow cooker dinner. If you prefer a party appetizer version, try my cheesy oven-roasted stuffed peppers.
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.
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. The filling will shrink slightly as it cooks.
Step Five: Cook in the Slow Cooker
This is the slow cooker I’ve been using for years.
These slow cooker stuffed peppers are a dependable dinner when you want something hearty without a lot of effort. The Italian sausage filling stays tender and flavorful, and the crockpot does most of the work for you. Serve them for an easy family dinner or make them ahead for busy weeknights.
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. Cover with foil while reheating to keep the cheese from drying out.
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 Sausage and Rice Stuffed Bell Peppers
Equipment
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 the bottom of 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.