Put raw halved bell peppers in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-Ingredient Slow Cooker Sausage Stuffed Peppers recipe is a brilliant “low-moisture” braising method that keeps the bell peppers tender and vibrant without them becoming soggy. By combining raw Italian sausage with cooked rice, you create a filling that expands and absorbs the savory juices of the meat as it cooks inside the pepper “cup.” The marinara sauce acts as a steaming agent at the base of the crock, while the mozzarella provides a salty, melted finish that binds the hearty sausage and rice together.

5-Ingredient Slow Cooker Sausage Stuffed Peppers

Ingredients:

Step-by-Step Directions:

Step 1: The Pepper Foundation: Arrange the raw pepper halves cut-side up in a 5/6-quart slow cooker. Fit them snugly to ensure they remain upright throughout the cooking process.

Step 2: The Filling Emulsion: In a bowl, mix the raw sausage, cooked rice, 1 cup of marinara, and 1/2 cup of mozzarella.

Tip: Using cooked rice is a vital mechanical step. Because the peppers and sausage release a limited amount of liquid, raw rice would remain crunchy. Pre-cooked rice acts as a “flavor sponge,” soaking up the fats from the Italian sausage and the acidity of the marinara while maintaining a soft, fluffy texture.

Step 3: The Stuffing: Spoon the mixture into the pepper halves, pressing down gently. Pour the remaining 1 cup of marinara sauce around the base and lightly over the tops.

Step 4: The Controlled Braise: Cover and cook on LOW for 4/6 hours (or HIGH for 2 1/2 / 3 1/2 hours).

The Visual Cue: The peppers are ready when the skins appear slightly shriveled and tender to the touch, and the sausage filling is opaque and firm.

Step 5: The Cheesy Finish: 15 minutes before serving, sprinkle the remaining 1/2 cup of mozzarella over the peppers. Cover until the cheese is a bubbling, melted blanket.

Tip: This final melt is a “sealing” necessity. The cheese creates a protective barrier that keeps the sausage filling moist and prevents it from drying out once the peppers are lifted from the humid environment of the slow cooker.