Crock pot stuffed peppers will have your family popping their heads into the kitchen to see what’s cooking. Make some today for dinner tonight!
These Italian sausage stuffed peppers are chock full of mouth watering meat, rice, veggies, and seasonings all topped off with gooey, melted cheese.
This simple dish really packs a ton of flavor and is a wonderful comfort food option.
If the thought of these spicy stuffed peppers is making you lick your lips, you would love my cheesy garlic parmesan sausage bombs. Tender, bite sized poppers that are packed with flavor and so easy to make too!
Perfect for colder nights when you want to warm up your insides with a big bowl of YUM!
Crock Pot Stuffed Peppers – Tips and Tricks
- Make it less spicy. The hot Italian sausage adds plenty of heat and flavor, but you can swap it for a sweet or mild variety instead.
- Use your hands! This is a sure-fire way to guarantee that the ingredients are well-combined.
- Save the tops. You can place them back on top after stuffing or chop them up and add them to your filling mix.
- Tip for evenly cooked rice: Make sure that the filling is tucked into all of the crevices and does not go over the rim of your pepper.
- Baste regularly. Spoon the excess juices over the tops of your spicy stuffed peppers to keep them juicy and moist. Every 30 minutes or so should do the trick!
FAQ – Common Recipe Questions
Do I have to cook the meat before stuffing?
No you don’t! Your meat will come out perfectly cooked and ready for serving after spending so much time in your slow cooker.
Plus, while the meat cooks in your crock pot, it will release a bunch of yummy juices that will add extra flavor to your finished dish!
Should the peppers be blanched?
This is up to preference. Blanching softens the peppers ever more – I personally like them to have some structure, so I didn’t include a blanching step in my recipe!
However, you can drop each pepper in a pot of boiling water for about 2 to 3 minutes and lay them out to dry before stuffing them if you prefer them extra soft and tender.
How do I store Italian sausage stuffed peppers?
Allow leftovers to cool before transferring them in an airtight container. They will keep in the refrigerator for 3 to 4 days.
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Crock Pot Stuffed Peppers
- 1 pound ground beef
- 1/2 pound hot Italian sausage, ground
- 1/2 cup long-grain rice
- 1 small white onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 – 15 ounce 15-ounce can tomato sauce
- 1 – 15 ounce can diced tomatoes, (undrained)
- 1 teaspoon Worcestershire sauce
- 6-7 large bell peppers, a variety of colors is optional
- 1 cup beef broth
- 6-7 slices fresh mozzarella cheese, one slice per bell pepper
- Chopped parsley or herbs for garnish
- In a large mixing bowl, combine ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, Worcestershire, half of the can of tomato sauce, and half of the can of diced tomatoes. Use gloved hands to thoroughly combine all of the ingredients.
- Slice the tops off of the bell peppers and set aside. Remove the ribs and seeds from inside each bell pepper. You can either place the tops of the bell peppers back on them after stuffing (this will help retain the moisture and cook the rice) or chop the usable portion of the lids and add it to the meat/rice mixture.
- Arrange bell pepper “bowls” in the slow cooker.
- Fill each bell pepper with the meat/rice mixture. Try to keep as much of the stuffing tucked down inside the bell peppers (this will aid in the rice cooking more evenly.)
- Whisk together beef both and the remaining tomato sauce and diced tomatoes.
- Pour the broth mixture over the bell peppers.
- Cover and cook on HIGH for 4-5 hours or until the rice is cooked through. If possible, spoon the excess juices in the crockpot up and over the bell peppers, “basting” them every 30 minutes while cooking to keep moisture inside the peppers with the rice.
- Once the rice and meat mixture is cooked, place one slice of cheese over the top of each pepper. Continue cooking for another 15 minutes until cheese is melted. Sprinkle with parsley and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021
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