5-Ingredient Slow Cooker Stuffed Peppers
These 5-Ingredient Slow Cooker Stuffed Peppers are an easy, hands-off weeknight dinner made with raw bell peppers, Italian sausage, cooked rice, marinara, and melty mozzarella. No browning or parboiling required—just fill, slow cook, and serve with plenty of sauce.
Ingredients
- 4 large bell peppers any color, halved lengthwise and cored
- 1 pound Italian sausage mild or hot, casings removed if using links
- 2 cups cooked rice white or brown; day-old leftovers are perfect
- 2 cups marinara or pasta sauce divided, with 1 cup for the filling and 1 cup poured around the peppers
- 1 cup shredded mozzarella divided, with half in the filling and half for topping
Instructions
- Lay the halved and cored bell peppers cut-side up in the bottom of a 6-quart slow cooker, nestling them together if needed so they stay as stable as possible.
- In a large bowl, combine the raw Italian sausage, cooked rice, 1 cup of the marinara, and 1/2 cup of the shredded mozzarella until the mixture is evenly combined.
- Spoon the sausage and rice filling into each pepper half, pressing it down and mounding it slightly because it will settle as it cooks.
- Pour the remaining 1 cup marinara over and around the stuffed peppers, letting the sauce pool in the bottom of the slow cooker.
- Cover and cook on low for 4 to 6 hours, or on high for 2 1/2 to 3 1/2 hours, checking toward the lower end of the range if your slow cooker runs hot.
- The peppers are done when they are tender when pressed with a spoon and the center of the filling feels firm, not pink or raw.
- About 15 minutes before serving, scatter the remaining 1/2 cup mozzarella over the tops, replace the lid, and let the cheese melt from the steam.
- Use a large spoon and spatula to lift the stuffed peppers from the slow cooker, then spoon some of the dark, reduced sauce from the bottom over each serving.
Notes
Store leftovers in individual airtight containers in the refrigerator for up to 2 days. Reheat covered in the microwave for about 2 minutes, adding a splash of water if the filling looks dry. Freezing is not recommended because the peppers can become soft after thawing.
Nutrition
Serving: 1servingsCalories: 718kcalCarbohydrates: 45.5gProtein: 31gFat: 41gSaturated Fat: 16.3gTrans Fat: 1.5gCholesterol: 65mgSodium: 1300mgFiber: 3.5gSugar: 16.3g
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