Slow Cooker Sausage Stuffed Peppers v – All Recipes Healthy Food

Slow Cooker Sausage Stuffed Peppers v

 

Step-by-Step Instructions

1
Prep the Peppers
5 mins

Wash your bell peppers thoroughly. Slice off the very tops of the peppers and carefully scoop out the white ribs and seeds from the inside. If a pepper is wobbly, trim a microscopic sliver off the bottom bumps to help it stand flat—just make sure you don’t cut a hole in the bottom!

2
Mix the Filling
5 mins

In a medium mixing bowl, combine the raw Italian sausage, cooked rice, 1/2 cup of the shredded mozzarella cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Pour in about 1/4 cup of the tomato sauce to add moisture, and use your hands or a sturdy spoon to mix until completely combined.

3
Stuff and Load
5 mins

Divide the sausage mixture evenly among your prepared bell peppers, pressing the filling down gently to pack them completely to the top. Pour the remaining tomato sauce into the very bottom of your slow cooker, then stand the stuffed peppers upright directly in the sauce.

4
Slow Cook and Cheese
4-6 hours

Cover the slow cooker with its lid. Cook on Low for 5 to 6 hours (or on High for 3 to 4 hours) until the sausage filling reaches an internal temperature of 160°F (71°C) and the peppers are completely fork-tender. During the final 10 minutes of cooking, open the lid and sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the peppers, replacing the lid until melted and gooey.

 

Pro-Tips for Perfect Stuffed Peppers

  • The Leftover Rice Rule: Always use pre-cooked rice for this slow cooker method. Raw rice requires an immense amount of boiling liquid to expand and cook through; trying to use raw rice inside the meat mixture will yield crunchy, undercooked grains in your final dish.

  • Stand Them Firmly: If your slow cooker is large and your peppers are leaning over, you can prop them up using crumpled pieces of aluminum foil placed between the peppers or against the walls of the pot to keep them standing perfectly vertical.

  • Boost the Veggies: Want to sneak more nutrients into the dish? Finely chop up the edible parts of the discarded pepper tops and mix them right into the raw sausage filling before stuffing.

Serving Suggestion: Use a large spoon to lift the peppers out of the crockpot and onto plates. Ladle the warm, sausage-infused tomato sauce from the bottom of the pot right over the tops of the peppers before serving alongside a crisp Caesar salad.

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Carolina