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    Home » Recipes » Dinner

    Slow Cooker Italian Stuffed Peppers

    | Yield 8 | August 20, 2021 | Updated: November 6, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    These slow cooker Italian stuffed peppers are my go-to recipe for feeding a crowd. Sweet bell peppers are packed with a hearty filling of rice, Italian sausage, veggies, gooey cheese, and more.

    Slow Cooker Italian Stuffed Peppers | Kita Roberts GirlCarnivore.com

    Okay, okay… we can all be honest here…stuffed peppers aren’t exactly bringing sexy back and they probably won’t be winning any contests for prettiest food. 

    BUT, at the end of the day, what really matters is flavor. And these slow cooker Italian stuffed peppers are the perfect example of “beauty is in the eye of your tastebuds”, or however the saying goes. 

    Forget plating. Forget garnish. Forget about sexy food. Forget about your inner perfectionist. Because these stuffed peppers are for your tastebuds; and your tastebuds aren’t judging based on looks. 

    ingredients for slow cooker stuffed pepeprs
    Gather your ingredients for slow cooker stuffed peppers

    What you need to make this recipe

    For this Italian stuffed peppers recipe, you will need:

    • Onion
    • Garlic
    • Olive Oil
    • Tomato Paste
    • Red Pepper Flakes 
    • Bell Peppers – look for peppers that are rounder as opposed to longer so they’re easier to stuff.
    • White Bread – you can use a regular loaf of white bread but I recommend using Italian-style or French bread for better texture.
    • Whole Milk
    • Italian Sausage – you can purchase already made Italian sausage at your local grocery store or make your own using this Italian style sausage recipe. 
    • Zucchini – cut into ¼-inch pieces to incorporate into the filling.
    • Monterey Jack Cheese
    • Cooked Rice – make sure to cook your rice al dente so it doesn’t become mushy in the slow cooker.
    • Grated Parmesan
    • Salt and Pepper
    • Fresh Basil – for garnish.

    How to make slow cooker Italian stuffed peppers

    Since this is a slow cooker recipe, the most labor-intensive part is getting everything prepped…and that only takes 20 minutes. 

    You’ll start by microwaving the minced onion, oil, tomato paste, and red pepper flakes for about 5 minutes.

    Cut about ½-inch off the top of each pepper, removing the seeds, then chop the tops up into small pieces to reserve for later.

    In a large bowl, mash together the bread and milk until combined, then mix in the onion mixture and chopped pepper tops.

    Add in sausage, zucchini, cheeses, and rice, then season with salt and pepper. Mix well by hand, then pack the mixture into the cored peppers.

    Pour ⅓ cup water into your crockpot, then arrange the stuffed peppers upright. Cover and cook for 4-6 hours on low. 

    Once the peppers are tender, remove with tongs, then use a slotted spoon to transfer to a plate. 

    Do you have to cook meat before stuffing peppers?

    Nope. Since this is a slow cooker recipe, the meat has plenty of time to come to a safe temperature without any pre-cooking.

    Slow Cooker Italian Stuffed Peppers | Kita Roberts GirlCarnivore.com

    Tips, tricks, and notes for this recipe:

    I recommend using orange, yellow, and red peppers since they have a sweeter flavor but if green peppers are your thing, feel free to use those instead.

    Don’t forget to remove the spongy pith and seeds from the peppers before you stuff them. They tend to add bitter flavor notes you can do without.

    You can use any ground meat for this recipe, such as ground turkey, beef, chicken, or taco meat/chorizo for a Mexican-style twist. Keep in mind that any of these, with the exception of the taco meat and chorizo, may require you to add seasonings since Italian sausage gives the filling a ton of flavor.

    If you’re going full Italian with the peppers, I recommend using Arborio rice. The extra starch helps thicken the filling by mixing with the juices of the meat. However, you can really use whatever rice you have on hand. This recipe also works with farro, quinoa, or even cauliflower rice for a low-carb version. 

    Cook the rice so it’s slightly underdone. That way it doesn’t become mushy in the slow cooker.

    If you only have a plain white loaf of bread handy that will work fine, but if you can get Italian-style bread or a French baguette, more power to you. Those shred nicely and have more chew to them which helps bind everything together better.

    Can Italian stuffed peppers be made ahead of time?

    Yes. To prep these ahead of time, I recommend assembling the peppers as directed, then placing them in an airtight container and storing them in the fridge or freezer.

    When you’re ready to cook, thaw in the fridge if frozen, then follow the crockpot instructions as listed.

    How to store

    Cooked stuffed peppers will last in the fridge for 3-4 days or in the freezer for up to 3 months. You can microwave or warm in the oven until heated through to enjoy again. Be sure to thaw them overnight in the fridge if they’re frozen.

    Slow Cooker Italian Stuffed Peppers | Kita Roberts GirlCarnivore.com

    Other stuffed pepper recipes to try

    If you love these Italian-style stuffed peppers, then you will definitely love these other meaty, peppery dishes:

    • Mac and cheese stuffed peppers
    • Enchilada Stuffed Smoked Poblanos
    • Turkish lamb stuffed peppers
    • Chicken Tinga Stuffed Peppers
    • Pulled pork stuffed peppers

    If you’ve tried my Slow Cooker Italian Stuffed Peppers recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Slow Cooker Italian Stuffed Peppers | Kita Roberts GirlCarnivore.com
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    5 from 4 votes

    Slow Cooker Italian Stuffed Peppers

    These slow cooker stuffed peppers are loaded with classic Italian flavors and the perfect meal to make ahead and impress guests for supper.
    Course: Main Course
    Cuisine: Italian
    Author: Kita Roberts
    Prep Time20 mins
    Cook Time4 hrs
    Servings: 8
    Calories: 223kcal

    Ingredients

    • 1 onion minced
    • 6 garlic cloves minced
    • 1 tbs extra-virgin olive oil
    • 1 tablespoon tomato paste
    • ¼ teas red pepper flakes
    • 4 peppers large and varied – yellow, orange, red
    • 1 slice good white bread torn into pieces
    • ¼ cup whole milk
    • 12 oz Italian sausage removed from casing
    • 1 small zucchini seeded and cut into ¼″ pieces
    • ¾ cup shredded Monterey Jack cheese
    • ¾ cup cooked rice
    • ¼ cup grated Parmesan cheese
    • salt and pepper
    • 2 tablespoon fresh basil minced

    Instructions

    Prep the Onion

    • In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.

    Prep the Peppers

    • Cut ½″ top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.

    Assemble the Filling & Stuff the Peppers

    • In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops.
    • Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.

    Cook in Slow Cooker

    • Pour ⅓ cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking.
    • Cover and cook about 4 to 6 hours on low, until the peppers are tender.

    Garnish and Serve

    • Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
    • Serve with fresh Parmesan cheese and basil on top.

    Notes

    From: Slow Cooker Revolution

    Nutrition

    Nutrition Facts
    Slow Cooker Italian Stuffed Peppers
    Amount Per Serving (1 g)
    Calories 223 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 6g38%
    Cholesterol 36mg12%
    Sodium 381mg17%
    Potassium 276mg8%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 325IU7%
    Vitamin C 51mg62%
    Calcium 66mg7%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Catherine says

      June 19, 2015 at 5:07 pm

      Dear Kita, As you say, in the end it is taste not appearance that matters. These peppers look wonderful though and I can only imagine how delicious they must be. I love stuffed peppers. xo, Catherine

      Reply
    2. Mary says

      September 09, 2017 at 12:27 pm

      I assume the garlic is in the microwave with the onion but it doesn’t say so

      Reply

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