These 5-Ingredient Slow Cooker Sausage Stuffed Peppers deliver a comforting, hearty dinner with virtually zero prep effort. By combining raw Italian sausage with pre-cooked rice, marinara sauce, and gooey mozzarella cheese, you create a rich stuffing that cooks directly inside tender bell pepper halves. The slow cooker gently steams the peppers to perfection while infusing the filling with robust herbal and savory flavors.
Ingredients:
| Ingredient |
Quantity |
| Large bell peppers (halved lengthwise and cored) |
4 / pieces |
| Italian sausage (mild or hot, casings removed) |
1 / pound |
| Cook rice (white or brown) |
2 / cups |
| Marinara or pasta sauce (divided) |
2 / cups |
| Shredded mozzarella cheese (divided) |
1 / cup |
Step-by-Step Directions:
Phase 1: Preparing and Stuffing the Peppers
1.Arrange the Pepper Halves: 5 min.
Lay your 4 halved and cored raw bell peppers cut-side up into the bottom of a 5- to 6-quart slow cooker. Fit them snugly in a single layer so they resemble little open cups. It is perfectly fine if they lean against each other or overlap slightly to fit the shape of the pot.
2.Mix the Filling: 5 min.
In a medium mixing bowl, combine your 1 pound of raw Italian sausage meat, 2 cups of cooked rice, 1 cup of your marinara sauce, and 1/2 cup of your shredded mozzarella cheese. Stir thoroughly until the ingredients are completely integrated; the mixture should look thick and slightly sticky.
3.Stuff the Peppers: 5 min.
Spoon the sausage and rice mixture evenly into each of the raw pepper halves. Gently press the filling down as you go so that it packs tightly and fills the hollowed peppers all the way up to the rims.
Phase 2: Slow Cooking & Cheese Melting
1.Sauce and Slow Cook: 5 min.
Pour the remaining 1 cup of marinara sauce evenly around the base of the peppers and lightly over the top fillings, letting it pool down into the bottom of the cooker. Cover with the lid. Cook on LOW for 4 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours until the sausage is entirely cooked through and the peppers are tender.
2.Top with Cheese and Serve: 15 min.
About 15 minutes before you plan to serve, lift the lid and scatter the remaining 1/2 cup of shredded mozzarella cheese evenly over the tops of the stuffed peppers. Replace the lid and cook for another 10 to 15 minutes until the cheese is completely melted and gooey. Serve hot, spooning the rich pan juices from the bottom over the tops!
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