Tuesday, January 3, 2012

Stuffed Sweet Peppers for the Slow-Cooker

I love slow-cooker meals. There's something comforting in knowing that a meal is cooking with a minimum of fuss and bother, for you to enjoy when it's ready to eat. It's almost like having someone else cook a meal for you. Here is one of my favorites, originally found in a Taste of Home cookbook:

Stuffed Sweet Peppers


  • 6 medium sweet peppers - 2 red, 2 green, 2 yellow
  • 1 jar of spaghetti sauce (approx. 14 to 16 oz) divided
  • 1 lb bulk uncooked Italian sausage - turkey or other
  • 1 c uncooked instant rice
  • 1/2 c crumbled feta or blue cheese, or shredded mozzarella or cheddar if preferred
  • 1/2 c chopped onions
  • 1/2 c chopped tomato (preferably Romas)
  • 1/4 c parsley (fresh, minced) or 2 tbsp dried
  • 2 tbsp ripe olives
  • 3/4 tsp garlic powder
  • 3/4 tsp salt
  • 3/4 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes


  1. Cut tops off peppers. Chop tops and set aside.
  2. Discard stems and seeds and set pepper cups aside
  3. Reserve approx 3/4 - 1 c spaghetti sauce. Pour remaining sauce into a slow cooker
  4. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce
  5. Spoon mixture into pepper cups; place in slow cooker.
  6. Cover and cook on LOW for 4-5 hours, until peppers are tender and meat is cooked.
Yield: 6 servings.

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