Stuffed peppers have been a favorite at family tables for many years. They are filling, colorful, and make a meal all on their own. This version is cooked in the slow cooker, which makes it especially handy on busy days.
The filling reminds me of a good sausage and rice skillet supper, with plenty of tomatoes, onions, and garlic for flavor. As the peppers cook, they become tender and sweet. A layer of melted cheddar cheese on top brings everything together.
This is the sort of meal that fills the kitchen with wonderful aromas and brings everyone to the table hungry.
Makes 5 servings
Ingredients
Peppers
- 5 large bell peppers, any color
Sauce
- 1 can (14.5 ounces) petite diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Filling
- 2½ cups cooked rice, cooled
- 2 cloves garlic, minced
- ¼ cup white onion, diced
- Diced tops from the bell peppers
- 14 ounces beef, turkey, or chicken kielbasa sausage, diced
Topping
- 1¼ cups shredded cheddar cheese
Equipment Needed
- 6-quart slow cooker
Directions
1. Prepare the Peppers
Cut the tops from the peppers. Remove the seeds and any white membrane inside. Dice the pepper tops and set them aside for the filling.
2. Mix the Sauce
In a medium bowl, stir together the diced tomatoes, salt, black pepper, cayenne pepper, onion powder, and garlic powder.
3. Prepare the Slow Cooker
Measure out 1 cup of the tomato mixture and pour it into the bottom of a 6-quart slow cooker.
4. Make the Filling
Add the rice, garlic, onion, diced pepper tops, and diced sausage to the remaining tomato mixture. Stir until everything is well combined.
5. Fill the Peppers
Spoon the filling into each pepper. Fill them to the top, pressing lightly with the back of a spoon.
6. Cook
Place the stuffed peppers upright in the slow cooker.
Cover and cook:
- HIGH for 3½ hours, or
- LOW for 7 hours
The peppers should be tender and the filling hot.
7. Add the Cheese
Sprinkle the cheddar cheese over the tops of the peppers.
Cover again and cook for 5 minutes, or until the cheese has melted.
8. Serve
Carefully lift the peppers from the slow cooker and place them on serving plates. Spoon a little of the tomato mixture from the bottom of the cooker over the peppers if desired.
Serve hot.
Helpful Tips
- Choose peppers that will stand upright in the slow cooker.
- Red, yellow, and orange peppers are sweeter than green peppers.
- Cook the rice ahead of time and let it cool before mixing the filling.
- For a milder dish, use only a pinch of cayenne pepper.
- Serve with a green salad and warm bread for a complete meal.
Nutrition Information
Per serving:
- Calories: 545
- Carbohydrates: 39g
- Protein: 23g
- Fat: 33g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 1,218mg
- Potassium: 747mg
- Fiber: 5g
- Sugar: 9g
- Vitamin A: 4,227 IU
- Vitamin C: 161mg
- Calcium: 260mg
- Iron: 3mg
Nutrition facts are estimated using online tools and may vary depending on ingredients and preparation methods. Consult a nutrition professional for specific dietary advice.