Slow Cooker Sausage and Rice Stuffed Bell Peppers
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.
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 Notes + Tips
- 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
Calories: 470kcal | Carbohydrates: 36g | Protein: 29g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 1822mg | Potassium: 726mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4435IU | Vitamin C: 191mg | Calcium: 447mg | Iron: 11mg
